Polenta & Mushrooms

My childhood favourite dish. Polenta originating from the north of Italy and sautéed mushrooms

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Step 1

Heat up ½ a liter of water until lukewarm. Add 1tbsp of salt and the corn flour slowly while mixing. Mix continuously for 40 minutes up to 1 hour on medium low heat (depending if you want it creamy or thick). At the end, add 1tbsp butter and melt it in. Serve on top of the taleggio slices

Step 2

Clean and chop your mushrooms to your desired size. In a pan on medium heat, add butter and when it’s melted. Add the mushrooms, followed by a heafty pinch of salt and the garlic, a little olive oil and the parsley once cooked through. Serve with the polenta