250 g of polenta
300 ml of whole milk
250 g of seasonal mushrooms (ceps, trumpets of death, chanterelles, etc.)
100 g of blue cheese
20 ml of liquid cream
30 g of butter
Zest from 1 lemon
30 ml of extra virgin olive oil
A few sprigs of parsley, chopped
Salt, pepper
1
First of all, wash the lemon and grate its skin. Then cut the cheese into small pieces, chop the parsley and clean the mushrooms well, drain them and cut them into strips.
2
Heat the olive oil in a pan and add the mushrooms. Season and stir for about 5 minutes. Remove from the heat and mix with the chopped parsley. Set aside.
3
Next, in a saucepan add the milk with the same proportion of water. Season with salt and pepper and when it starts to boil, add the polenta. Stir constantly until the mix thickens and all the liquid has been absorbed. Then add the butter, cream and cheese. Mix intensely.
4
Pour the polenta into the bottom of each plate and place the mushrooms on top. Sprinkle the lemon zest on top.
CategoryFIRST COURSE
Ingredients
250 g of polenta
300 ml of whole milk
250 g of seasonal mushrooms (ceps, trumpets of death, chanterelles, etc.)
100 g of blue cheese
20 ml of liquid cream
30 g of butter
Zest from 1 lemon
30 ml of extra virgin olive oil
A few sprigs of parsley, chopped
Salt, pepper
