Polenta with Mushrooms

Ingredients

• 550 ml milk (3.5% fat)
• Salt
• 150 g instant polenta (cornmeal)
• 400 g mixed mushrooms (e.g., shiitake, cremini, oyster)
• 1 large onion (100 g)
• 4 tomatoes
• 4 tbsp olive oil
• Pepper
• 75 g block Parmesan (30% fat in whole milk)
• 0.5 bunch chives (10 g)

Instructions

1. 1.

   Pour the milk and salt into a pot and bring to a boil. Stir in the polenta flour and let it simmer briefly. Turn off the heat, cover, and let the polenta soak for 20 minutes.

2. 2.

   Meanwhile, clean the mushrooms and cut them if desired. Peel and finely dice the onion. Clean, wash, and cube the tomatoes.

3. 3.

   Heat 2 tbsp olive oil in a pan. Sauté the onions for 2 minutes over medium heat. Add the mushrooms and cook for 5 minutes. Add the tomatoes and sauté for another 4 minutes. Pour in 5 tbsp water and season with salt and pepper.

4. 4.

   Grate the Parmesan finely and mix it into the polenta with the remaining oil. Season with salt and pepper. Wash, dry, and cut the chives into thin rings. Plate the polenta, top with the mushrooms, and sprinkle with chive rings.