Polenta with Mushroom Ragout (Ticino Polenta)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Bring 500 ml vegetable stock to the boil, stir in 100 g polenta (cornmeal) and cook for 25 minutes, stirring, until creamy.

   25:00
2. 2

   Slice 300 g mushrooms and fry with 1 chopped onion and 1 garlic clove in 1 tbsp olive oil for 8 minutes.

   8:00
3. 3

   Season the mushroom ragout with salt, pepper and chopped parsley.

4. 4

   Stir 30 g grated Sbrinz into the polenta, divide between two plates and spoon the mushroom ragout over the top.