Polenta Slice with Mushroom Tomato Sauce
Polenta slice with mushroom tomato sauce is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g date tomatoes
- 800 g mixed mushrooms (e.g., oyster caps, king boletes, hedgehog mushrooms)
- 1 Shallot
- 1 Garlic clove
- 2 tbsp Rapeseed oil
- 1 tbsp flour
- 100 ml dry white wine
- 100 ml Vegetable broth
- 1 tbsp thyme leaves
- Salt
- pepper (ground)
- 100 g crème fraîche
Instructions
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1.
Wash and dry the parsley, shake off excess water, and roughly chop the leaves. Rinse the lemon hot, pat dry, grate the zest finely, then squeeze out the juice. Mix the lemon zest with olive oil and fold in the parsley.
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2.
Add the broth and milk to a pot and bring to a boil. Stir in the polenta gradually and let thicken for 1-2 minutes. Remove from heat, stir in the lemon juice, season with salt, pour into a bowl, smooth the surface, and allow it to set.
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3.
Wash the tomatoes and halve them. Clean the mushrooms and cut them small or leave whole depending on size. Peel and finely chop the shallot and garlic. Heat 1 tbsp oil in a hot pan, sauté the shallot and garlic until translucent, then remove. Add remaining oil, cook the mushrooms for 3-4 minutes until light brown, return the shallot mixture, sprinkle with flour, and deglaze with wine. Add broth, stir in thyme, simmer for 5 minutes, add tomatoes, season, and cook another 1-2 minutes. Remove from heat, fold in crème fraîche, and taste.
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4.
Plate the polenta on a dish, drizzle with parsley-lemon oil, cut into pieces, and serve with the mushroom sauce.
