Polenta with Mushrooms

Clean the mushrooms and cut them into thin slices. Chop the thyme without stems. Peel and chop the garlic.

Bring the salted water to the boil and add the corn flour. Make stirring continuously for about 15 min until the porridge is viscous. Next, fold in the butter and pepper. Pour polenta into a shallow mold, previously greased with olive oil, and let cool and set for about half an hour. Place a large wooden board over the mold, turn the polenta out onto it and cut into slices about 5-10 cm thick.

Heat 2 tablespoons of oil and 1 tablespoon of butter in a frying pan and cook the mushrooms, garlic, thyme and a dash of white wine for 5-7 minutes at a low temperature, stirring and keeping the lid on – the mushrooms should still be “al dente”. While the mushrooms are cooking, heat 3 tablespoons of oil in a frying pan and fry the polenta slices on each side, but do not let them brown. Season the mushrooms with salt and pepper. Arrange the fried polenta slices on plates, add the mushrooms and garnish with about 1 tsp of mascarpone and thyme leaves.

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