Polenta Ai Funghi

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 kg chanterelle mushroom
• 250 ml polenta
• 250 ml cream (sub with milk if you prefer)
• 250 ml milk
• 2 garlic cloves
• 1 small red onion (, chopped)
• 1 tablespoon parsley (chopped)
• vegetable stock powder (to taste)
• 1 pinch chili flakes
• salt and pepper (to taste)
• 1 teaspoon butter
• 1 tablespoon butter (about 1 generous table spoon) or 1 tablespoon clarified butter (about 1 generous table spoon)

Recipe

• 1 clean chanterelle mushrooms and chop bigger ones, leave small firm ones intact.
• 2 melt butter in a large pan and add mushrooms.
• 3 let mushrooms fry for about 10 minutes (they need to let water and simmer until water is gone).
• 4 in the meanwhile bring milk, cream, salt, pepper and vegetable stock powder (about 1/2 tsp) to a boil, add polenta and cook until soft and fluffy (this depends on which version/brand you use, qick cook is fine).
• 5 add chopped onion and garlic cloves to onions.
• 6 incorporate half of the mushroom mixture into polenta (keep warm other half of sautéed mushrooms).
• 7 transfer polenta mixture to a french oven or baking tray and spread evenly. let rest until cooled and firm.
• 8 cut polenta in wedges or rounds and fry in butter or clarified butter until golden brown and crisp on the outside (medium heat, about 2 minutes each).
• 9 serve on plates and top with remaining mushroom sauce and garnish with chopped parsley.