Soft Polenta with Mixed Mushrooms

🧂 Ingredients

• 90 gr corn flour or fine polenta
• 200 ml milk
• 200 ml vegetable stock
• 1 pinch saffron threads
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 10 gr Grated parmesan cheese
• 300 gr mixed mushrooms

  white button, morel, porcino, beech, black mushrooms
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1-2 pcs chopped garlic cloves
• ½ tsp thyme leaves
• 1 tbsp chopped fresh parsley
• Roasted meat jus

Instructions

• 1 Brush the mushrooms or wipe with wet tissue to remove any patches of dust or
  dirt.
• 2 Scrub the mushroom stems if necessary and cut off the roots.
• 3 Cut the mushrooms into quarters or slice.
• 4 Sauté each kind of mushroom separately in olive oil over a high heat. Stir
  frequently until the mushroom water evaporates. Place the sautéed mushrooms in a
  colander and continue the second batch.
• 5 Melt the butter in the pan over medium heat, add the garlic and thyme and cook
  for a minute.
• 6 Add the sautéed pre-cooked mushrooms in the pan.
  
  Season with salt, pepper and chopped parsley.
• 7 Bring the milk, stock, saffron threads, olive oil, and salt to the boil.
• 8 Reduce the heat and gradually whisk in the polenta. Keep whisking constantly
  until thickened and cooked. If the grains are still firm add a little water and
  continue whisking on the heat until soft.
• 9 Remove from the heat, add the butter, grated parmesan and stir until well
  combined. Season to taste and serve immediately.

Nutrition Info