Ingredients
- For the polenta
- 100 g polenta
- 300 ml water
- 150 g parmesan
- 3 tbsp sour cream
- 4 tbsp of milk
- For the sautéed mushrooms
- 300 g mushrooms (bolet, chanterelle, etc.)
- 20 g butter
- 100 g green peas
- 50 g green beans
- Parsley leaves
Instructions
The polenta
- Take 1 tablespoon of butter and let it melt over low heat.
- Pour the polenta into the pan, mix it with the butter and let it turn red for about thirty seconds.
- Add water while stirring constantly for about 10 minutes or until the polenta peels off the walls of the pan. Add milk and sour cream and mix until soft.
- Add butter in a large pan and let it heat.
The sautéed mushrooms
- Cut the mushrooms in half and add them to the pan on medium heat. Stir for about 10 – 15 minutes until the mushrooms turn light brown. Add the other veggies to the pan. Let it fry for another 10 minutes.
- Serve with fresh parsley and parmesan.
Recipe & picture: Paula Soryano
