Fancy something other than pasta, rice or potatoes? Then try polenta. It is made from corn flour or semolina, is gluten-free and can be prepared in many ways. We fry it in the pan for a crispy crust. The fried mushrooms make it a delicious autumn dish.
For the fried polenta:
250 g instant-polenta
water and salt
1 tbsp butter
4 tbsp circolo ‘extra virgin’ olive oil
For the mushrooms:
800 g mixed mushrooms e.g. (chestnut) mushrooms, oyster mushrooms, shitake, scrubbed clean and sliced
2 cloves of garlic, finely chopped
1 onion, finely chopped
1 chilli pepper, cut into rings
1 tsp dried thyme (or 1 sprig of fresh thyme)
1 tsp dried rosemary (or 1 sprig of fresh rosemary)
Salt and pepper
3 tbsp parsley, finely chopped
2 tbsp circolo ‘extra virgin’ olive oil
- Lightly rub a large flat bowl or plate with olive oil. Prepare the polenta as indicated on the package. And at the end, add the butter and 2 tbsp olive oil for extra creaminess.
- Pour it into the dish/on the plate and spread it with a ladle so that it is evenly distributed. The polenta is about 3-4 centimeters thick. Let it rest for 10 minutes.
- In the meantime, cut the garlic, onion, mushrooms and chili pepper.
- Heat in a large frying pan il circolo ‘extra virgin’ olive oil and add garlic, chili and onion. If the onion is glassy, add the chopped mushrooms.
- Season to taste with salt and pepper. And remove from the heat.
- In another frying pan heat 2 tbsp circolo ‘extra virgin’ olive oil.
- Take a round form – e.g. a glass= and press it through the polenta dough to make small rounds.
- Bake the polenta rounds in the oil until the top and bottom are crispy.
- Heat up the mushrooms briefly in the pan. And sprinkle the parsley on top.
- Put one or two crunchy polenta rounds on a plate and spoon some of the mushroom mixture on top.
- Before serving, drizzle some il circolo olive oil with truffle aroma over the dish.
- Or crumble half a bouillon cube with porcini flavour into the pan when you fry the mushrooms for a more intense flavour.