Mushroom-Paprika-Chili with polenta slices
very easy
60 mins
60 mins
Ingredients
- 7-10 Tbsp Oil
- 75 g Parmesan (piece)
- 400 ml Milk
- 50 g + 4 tablespoons butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Nutmeg
- 7-10 Tbsp Pepper
- 7-10 Tbsp Chilli powder
- 7-10 Tbsp ground cumin
- 250 g Polenta (corn semolina; instant)
- 1 can(s) (425 ml) Corn
- 300 g chicory
- 500 g Mushrooms
- 2 Onions
- 2 Garlic cloves
- 3 TABLESPOONS Olive oil
- 1 can(s) (850 ml) Tomatoes
- 2 stem(s) flat leaf parsley
Directions
- 1
For the polenta slices, spread oil on a flat, square tin (approx. 24 x 30 cm) or a small baking tray. Finely grate the Parmesan cheese. Boil 400 ml water, milk, 50 g butter and 1 1⁄2 teaspoon salt.
- 2
Stir in polenta with a wooden spoon. Simmer at low heat while stirring for about 5 minutes. Stir in parmesan and season to taste with nutmeg. Fill polenta into the form, smooth it down and let it cool down.
- 3
Cover and leave to set in the refrigerator for about 1 hour.
- 4
For the chili, drain the corn. Clean, wash and chop the peppers. Clean the mushrooms, wash them briefly if necessary and cut in half or quarters depending on size. Peel onions and garlic. Cut onions into wedges and garlic into thin slices.
- 5
Heat the oil in a large pot. Brown the mushrooms in it. Fry the peppers, onions and garlic briefly. Add corn and tomatoes. Chop the tomatoes with a spatula. Bring everything to the boil and simmer for about 10 minutes.
- 6
Season with salt, pepper, chilli and cumin.
- 7
Wash parsley and shake dry, pluck off the leaves. Cut polenta into about 12 pieces. Spread parsley leaves on the pieces and press them lightly. Heat 4 tablespoons of butter in a large frying pan.
- 8
Fry the polenta slices for 4-6 minutes in portions until golden brown. Serve the chilli with the polenta slices.
Nutrition Facts
730 kcal
67 g
38 g
24 g
More Delicious Recipes
