Polenta With Chanterelle Mushrooms

1. 1

   1) Put 2 liters of water to boil, add a pinch of salt and a tablespoon of olive oil and pour in the flour, stirring together with a whisk to prevent lumps. Cook the polenta over medium heat for at least 50 minutes, stirring constantly.

2. 2

   2) Cut the base of earthy mushrooms, wash them quickly in cold water, drain, pat dry with paper towels, cut in half the largest and let the small ones whole. Peel the garlic and onion, chop finely and let them fry in a pan with 4 tablespoons of olive oil and diced bacon until they are golden. Add the mushrooms, a pinch of salt and a generous grinding of pepper, cover, lower the heat and cook for 20 minutes, stirring often. Turn off and stir in the parsley.

3. 3

   3) When the polenta and ready, divide it among 4 plates, place the mushrooms in the center of their base and sprinkle with parmesan cheese. Serve immediately.

No nutritional information available.

No additional tips available.