The creamy polenta accompanied by its fried mushrooms is a delicious autumn dish to make after picking the mushrooms! Garlic and parsley, seasoning pairs wonderfully with the sweet creamy polenta. Nothing like a little cheese in it to enhance the taste and bring a little originality.
Ingredients:
For 4 people
300 g of various mushrooms
300 g polenta
20 cl cream
1/2 Reblochon (or 125 g Parmesan)
1 clove garlic
2 sprigs of parsley
20 g butter
Salt, pepper
The steps:
1. First of all, carefully prepare the mushrooms. To do this, remove the earthy parts and rub the rest to remove the excess soil. Then cut them into large pieces.
2. Peel and chop the garlic, then rinse and chisel the parsley leaves.
3. Now melt the butter in a pan and then sauté the garlic for about 2 minutes. Add the mushrooms and grasp them over high heat while stirring regularly.
4. Meanwhile, pour the polenta into a saucepan with 5 times its volume in water and then heat over low heat without stopping to stir.
5. In a pan or saucepan, heat the cream and then add a small diced Reblochon. Mix until completely dissolved.
6. Lower the mushroom heat over low heat, add the parsley, salt, pepper, and mix.
7. When the polenta is ready, add the cream to the Reblochon and then transfer it to the plates. Place on top of the mushrooms, a little extra parsley, and enjoy immediately!
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