Indulge in a symphony of earthy flavors with this temptingly rich and savory dish.

raw material

  • 160 g polenta
  • 1 litre vegetable stock
  • 250 ml milk
  • 1 tablespoon fresh thyme, chopped
  • ½ tablespoon fresh rosemary, chopped
  • 2 cloves garlic
  • 2 tablespoons butter
  • 1 kg assorted mushrooms (e.g. chanterelles, oyster mushrooms, button mushrooms)
  • Salt and pepper
  • Some heavy cream or ricotta cheese

instruct

  1. Chop garlic, fresh thyme, and fresh rosemary. Add vegetable broth and milk to a saucepan. Add fresh herbs and garlic and bring to a boil over low heat. Add polenta and simmer over low heat, stirring constantly for 4 minutes. Remove from heat, cover the saucepan, and let sit for 10 minutes.
  2. Meanwhile, clean and dice mushrooms (if necessary). Heat butter in a frying pan over medium heat and fry mushrooms for approx. 10 min. Season with salt and pepper.
  3. Serve the fried mushrooms over the polenta and top with a spoonful of fresh cream or ricotta if desired.

Recipe and photo: Liz Sinner

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