Ricotta polenta with mushroom sauce

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Bring 400 ml broth, milk, 40 g butter and 1 teaspoon salt to the boil in a saucepan. Slowly pour in polenta while stirring and bring to the boil. Remove the pot from the heat, let it swell for 5-10 minutes and stir in the ricotta. Stir in between. Put the hot mixture on an oiled baking tray, place foil on top and roll out into a rectangle (approx. 30 x 32 cm) with a pastry roll. Leave to cool for about 1 hour

2. 2

   Onions peel and in fine cubes cut. Clean and clean the mushrooms and cut them into small pieces. Wash parsley, shake dry and chop finely. Cut polenta into about 12 rectangles (about 7.5 x 8 cm). Heat 40 g butter and 2 tbsp. oil in a large pan, fry the polenta in 2-3 portions, turning it golden brown. Add 20 g butter and approx. 3 tbsp. oil bit by bit

3. 3

   Heat 2 tablespoons of oil in a deep frying pan and sauté the onions. Add mushrooms and fry for about 5 minutes, turning. Dust with flour and sauté. Add 300 ml broth, bring to the boil, sour cream, mustard, 1 teaspoon sugar and parsley, except for something to sprinkle, stir in and warm everything up (do not boil!). Season with salt, pepper and 1 pinch of sugar. Sprinkle with remaining parsley

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
910 kcal

CARBS
49 g

FATS
70 g

PROTEINS
18 g