Ingredients
- 25 g dried porcini mushrooms
- 1 onion
- 1 clove of garlic
- 900 ml chicken stock
- 200 g fine polenta (corn grits)
- 4 stalks flat leaf parsley
- 100 g grated Sbrinz (or Parmesan)
- 25 g butter
- salt, pepper
Preparation
1. Soak the porcini mushrooms in warm water for approx. 10 minutes, then rinse thoroughly, squeeze out and finely cut. Peel onion and garlic, finely cut and add to the pot.
2. Heat the pot on highest level up to the roasting window, switch to a low level and roast briefly the onion mix. Add porcini mushrooms and roast, deglaze with chicken broth and bring to a boil.
3. Switch off the hob, gradually add in the polenta while constantly stirring, cover with the lid and let it swell following the instructions on the package. Finely chop the parsley, add it to the polenta together with cheese and butter, mix thoroughly. Season to taste with salt and pepper.
Tip
- Use vegetable broth instead of chicken broth for the vegetarian version.
This recipe has been tested and approved by AMC.
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