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Creamy Lemon Polenta with Chanterelles | Summer Delight
(0)
20 min
Quick
Knuspr-Küche
Samtig-cremige Zitronen-Polenta trifft auf aromatisch gebratene Pfifferlinge, frischen Thymian und feinen Parmesan. Ein sommerliches Feierabend-Highlight in unter 20 Minuten!
Preparation method
Preparation
Place the dried chanterelles in a bowl, cover with approx. 250 ml of lukewarm water, and let soak for approx. 10 minutes. Then drain thoroughly and squeeze gently. Finely dice the onion and garlic. Wash the lemon with hot water, finely grate the zest, and squeeze the juice of half a lemon. Pick the thyme leaves from the stems.
Cooking
Bring the vegetable broth and whole milk to a boil with 1 tsp of salt in a pot. Slowly drizzle in the polenta while whisking continuously. Immediately reduce the heat to the lowest setting and let the polenta swell gently for approx. 8–10 minutes, stirring occasionally.
Meanwhile, heat the olive oil and 10 g of the butter in a pan. Sauté the diced onion and garlic until translucent. Add the soaked chanterelles and thyme leaves and fry over medium-high heat for approx. 5 minutes until golden brown. Season to taste with salt and freshly ground pepper.
Chef's tip
For an even creamier consistency, you can fold a tablespoon of mascarpone or ricotta into the polenta at the end.
Storage: Leftover polenta can be spread into a shallow dish, chilled, and then sliced and fried until crispy in a pan the next day.
Ingredients
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