Polenta with mushrooms
Last Updated on
ingredients
250 ml water 250 ml milk 1 KL butter 120 g polenta to taste salt, ground black pepper 2 handfuls chopped mushrooms 1 KL dried garlic 1 KL thyme 2 tbsp oil 2 tbsp grated Parmesan
For garnish
1 handful fresh baby spinach 2 tbsp grated parmesan cheese
progress in video above
Aromatic mushroom muffins with polenta, parmesan cheese and fresh spinach.
1.
Combine milk and water in a saucepan, add butter and polenta, season and cook to a thick porridge.
2.
Pile the polenta into a muffin tin lined with cupcake liners and set aside.
3.
Mix the chopped mushrooms, garlic, thyme and oil together in a pan and heat and saute together.
4.
Later, add the grated Parmesan cheese, salt and pepper and saute together for 5 more minutes.
5.
Place the mushroom mixture on top of the polenta and bake in a preheated oven at 200°C for about 20 minutes.
6.
Simmer the fresh spinach in a little oil and garnish the finished polenta muffins with grated Parmesan cheese.
