Corn cakes with chanterelles

Ingredients

• 500 ml vegetable broth
• 150 g polenta (cornmeal)
• 40 g parmesan (1 piece)
• 600 g chanterelles
• 2 Garlic cloves
• 12 cocktail tomatoes
• 2 sprigs parsley
• 15 g Butter (1 tbsp)
• Salt
• Pepper
• 2 tbsp Rapeseed oil

Instructions

1. 1.

   Bring the broth to a boil in a pot. Stir in the polenta and cook according to package instructions.

2. 2.

   Meanwhile grate the parmesan. Clean the chanterelles and slice them into not-too-thin pieces. Peel and finely chop the garlic. Wash the tomatoes. Rinse the parsley, shake dry, and chop the leaves.

3. 3.

   Stir butter and parmesan into the polenta and season with salt and pepper. Spread the polenta in a long rectangular pan lined with plastic wrap and let it cool for about 3 hours.

4. 4.

   Slice the cooled polenta into cakes. Heat 1 tbsp oil in a skillet over medium heat and fry the corn cakes until golden brown on all sides, about 4 minutes.

5. 5.

   Heat the remaining oil in another skillet over high heat and sauté the chanterelles for about 2 minutes. Add garlic and tomatoes and cook everything for about 5 minutes over medium heat. Season with salt, pepper, and fold in parsley.

6. 6.

   Serve the corn cakes topped with the mushroom mixture on four plates.