Polenta with mushroom vegetables
easy
40 mins
40 mins
Ingredients
- 1/2 l Milk
- 7-10 Tbsp Sea salt
- 250 g fine corn semolina (polenta)
- 1 collar Spring onions
- 1 big red pepper
- 500 g Oyster mushrooms
- 2 TABLESPOONS Oil
- 2 (200 g each) Cup of whipped cream
- 7-10 Tbsp black pepper
- 7-10 Tbsp Sweet peppers
- 50 g Butter or margarine
- 7-10 Tbsp flat leaf parsley
- 1/2 l Milk
- 7-10 Tbsp Sea salt
- 250 g fine corn semolina (polenta)
- 1 collar Spring onions
- 1 big red pepper
- 500 g Oyster mushrooms
- 2 TABLESPOONS Oil
- 2 (200 g each) Cup of whipped cream
- 7-10 Tbsp black pepper
- 7-10 Tbsp Sweet peppers
- 50 g Butter or margarine
- 7-10 Tbsp flat leaf parsley
Directions
- 1
Bring milk and 1/2 litre water to the boil, add approx. 1 teaspoon of salt. Stir in corn semolina. Boil down at medium heat for about 20 minutes to a thick porridge, then let it stand for 10 minutes. Stir from time to time. Clean and wash the vegetables and mushrooms. Cut spring onions diagonally into pieces. Cut the bell peppers into fine strips.
- 2
Halve or quarter mushrooms depending on size. Heat the oil and fry the onions until transparent. Add bell peppers and mushrooms, turn briefly. Add cream and let it boil down a little. Season to taste. Stir the fat into the polenta. Serve everything garnished with parsley
- 3
Bring milk and 1/2 litre water to the boil, add approx. 1 teaspoon of salt. Stir in corn semolina. Boil down at medium heat for about 20 minutes to a thick porridge, then let it stand for 10 minutes. Stir from time to time. Clean and wash the vegetables and mushrooms. Cut spring onions diagonally into pieces. Cut the bell peppers into fine strips.
- 4
Halve or quarter mushrooms depending on size. Heat the oil and fry the onions until transparent. Add bell peppers and mushrooms, turn briefly. Add cream and let it boil down a little. Season to taste. Stir the fat into the polenta. Serve everything garnished with parsley
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