1 litre boiling water
200 g maize flour
2 egg yolks
75 g grated Parmesan cheese
100 g melted butter
200 g maize flour
2 egg yolks
75 g grated Parmesan cheese
100 g melted butter
For the Sauce
50 g chopped onion
3 chopped cloves of garlic
50 ml olive oil
1 kg quartered mushrooms
50 g chopped parsley
3 chopped cloves of garlic
50 ml olive oil
1 kg quartered mushrooms
50 g chopped parsley
method
1. Sprinkle the maize flour into a pan of boiling water, mixing with a whisk to prevent lumps from forming. Stir slowly with a wooden spatule for 8 minutes.
2. Remove from the heat and add the egg yolks, cheese and seasoning.
3. Spread in a buttered tray to a thickness of 1.5 cm. Cover the polenta with buttered greaseproof paper and allow to cool until firm and easy to handle.
4. Cut the polenta into 7 cm square or round shapes.
5. Shallow fry in the hot butter until a light golden colour on both sides.
6. Serve coated with a sauce made by sweating 50 g chopped onion and 3 chopped cloves of garlic in 50 ml olive oil, adding 1 kg quartered mushrooms and 50 g chopped parsley and simmering until all the liquid has been absorbed.
2. Remove from the heat and add the egg yolks, cheese and seasoning.
3. Spread in a buttered tray to a thickness of 1.5 cm. Cover the polenta with buttered greaseproof paper and allow to cool until firm and easy to handle.
4. Cut the polenta into 7 cm square or round shapes.
5. Shallow fry in the hot butter until a light golden colour on both sides.
6. Serve coated with a sauce made by sweating 50 g chopped onion and 3 chopped cloves of garlic in 50 ml olive oil, adding 1 kg quartered mushrooms and 50 g chopped parsley and simmering until all the liquid has been absorbed.
serving amount
serves 10
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