Polenta with Mushroom Ragout

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Bring the stock to the boil, sprinkle in the polenta and cook for 8–10 minutes, stirring, until creamy. Stir in the Parmesan.

   8:00
2. 2

   Chop the onion and garlic and soften in olive oil. Add the mushrooms and fry over a high heat for 6–8 minutes.

   6:00
3. 3

   Add the rosemary and salt and toss briefly.

4. 4

   Spoon the polenta onto plates and top with the mushroom ragout.