Buy all ingredients right below the recipe
POLENTA
- 630 ml semi-skimmed milk
- 1 level teaspoon chopped fresh rosemary
- 1 teaspoon salt
- freshly ground pepper
- 200 g instant polenta
- 60 g butter
RAGOUT
- 250 g wild mushrooms
- 80 g peeled shallot
- 40 g butter
- salt
- freshly ground pepper
- 2 sprigs thyme
- 1 tablespoon finely chopped flat-leaf parsley
POLENTA INSTRUCTIONS
- 1In a saucepan, combine 500 ml of water, milk, rosemary, salt, and pepper and bring to a boil. Once the mixture starts boiling, gradually add the polenta, reduce the heat, and cook for 3–5 minutes, stirring constantly, until the polenta begins to separate from the sides of the saucepan. Finally, stir in the butter and let it melt. Remove from heat.
RAGOUT INSTRUCTIONS
- 1Clean the mushrooms and cut them into smaller pieces. Finely chop the shallot.
- 2Over medium heat, melt the butter in a pan, add the chopped shallot, and sauté until translucent. Add the stripped thyme leaves and chopped mushrooms and sauté until golden brown, stirring frequently. Season with salt and pepper to taste and sprinkle with chopped parsley.
Tip
The water and milk mixture should be very well seasoned, as polenta is difficult to season later. You can also spread the polenta onto a baking sheet lined with parchment paper to a height of 2 cm, let it cool, and then cut it and pan-fry it in olive oil.
Roman Vaněk
Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.