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🍽️ Fried Mushrooms with Polenta

268 kcal · 30 min · 4 servings

Ingredients

• 125 g cornmeal (instant)
• nutmeg (freshly grated)
• olive oil
• 600 g mixed mushrooms (to your liking, e.g. chanterelles, porcini, oyster mushrooms)
• 1 onion
• 1 clove garlic
• 1 tbsp fresh chopped thyme
• 1 tbsp fresh chopped parsley
• salt
• pepper (from the mill)
• 2 tbsp butter

Instructions

1. 1. Bring the vegetable broth to a boil in a pot.
2. 2. Stir in the polenta grits until fully mixed.
3. 3. Let the mixture come to a brief boil.
4. 4. Simmer the polenta for about 5 minutes, stirring occasionally, until it has swollen.
5. 5. Remove the pot from the heat.
6. 6. Season the polenta with a pinch of nutmeg.
7. 7. Lightly grease a baking sheet with oil.
8. 8. Spread the polenta mixture evenly on the tray to a thickness of 1 to 2 centimeters.
9. 9. Let the polenta cool for at least 30 minutes.
10. 10. Clean the mushrooms and cut them into smaller pieces if necessary.
11. 11. Peel the onion and the garlic.
12. 12. Dice the onion and garlic into very fine cubes.
13. 13. Heat some oil in a hot pan.
14. 14. Sauté the onions and garlic until translucent.
15. 15. Add the mushrooms to the pan.
16. 16. Sauté the mushrooms briefly while stirring.
17. 17. Let the mushrooms rest briefly to release liquid.
18. 18. Let the released liquid evaporate completely over medium heat while continuing to stir.
19. 19. Fold the chopped herbs into the mushrooms.
20. 20. Season the mushrooms with a little salt and pepper.
21. 21. Turn the cooled polenta out of the baking sheet.
22. 22. Cut the polenta into rectangles of approximately 7 by 9 centimeters.
23. 23. Toss the polenta pieces in melted butter.
24. 24. Plate the polenta together with the mushrooms.
25. 25. Serve the dish immediately.

Nutrition per serving

• kcal: 268
• Protein: 9 g · Fett/Fat: 15 g · Carbs: 25 g