A delicious mushroom dish for any occasion!
The men’s mushrooms are not washed, only cut earthy small, separate stems and heads, both lightly scrape with a kitchen knife and then grate with a Geschirrhangl. Cut the mushrooms into slices and fry them with a quarter of the butter in a frying pan over medium heat, season with salt and remove from the stove.
In a saucepan, bring the beef broth to a boil. Gradually add the cornmeal, then continue to cook for 20 minutes, stirring continuously. Add the mushrooms, season with freshly ground pepper and add the finely chopped Gorgonzola. Then cook for another 20 minutes, stirring continuously. Butter a large gratin dish, pour in the polenta and add a few knobs of butter. Bake in the heated oven at 180 °C for about 15 min.
A strong red wine such as Merlot Riserva or Cabernet Sauvignon goes well with the dish.
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