sk0409sesuur01
Vegetarian

Polenta with fried mushrooms

30 minutes – serves 4

Mushrooms

  • 30 ml olive oil
  • 30 ml butter
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 500 g mushrooms, quartered
  • 1 tin (400 g) chopped tomatoes
  • salt and freshly ground black pepper to taste

Polenta

  • 500 ml water
  • 300 ml milk
  • 100 g polenta
  • 50 g pecorino cheese, grated
  • salt and freshly ground black pepper to taste
  • 100 g pecorino cheese, grated, to garnish

Heat olive oil and butter in a pan and sauté onion and garlic for about 3 minutes until soft and transparent. Add mushrooms and tomatoes. Season with salt and black pepper. Cook uncovered. Make the polenta: Pour water and milk into a saucepan. Bring to the boil. Add polenta and stir continuously. Cook for about 10 minutes. Add 50 g of pecorino. Season with salt and black pepper. Spoon the polenta onto a plate, with mushrooms on top. Serve with grated pecorino.