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Creamy Polenta with Chanterelles | Late Summer Delight
(0)
25 min
Quick
Knuspr-Küche
Samtig-cremige Polenta trifft auf aromatisch in Butter und frischem Thymian gebratene Pfifferlinge. Ein wärmendes, feines Spätsommergericht in nur 25 Minuten auf dem Tisch.
Preparation method
Preparation & Chanterelles
Place the dried chanterelles in a bowl, cover with lukewarm water and leave to soak for approx. 15 minutes. Then drain thoroughly and pat dry. Finely dice the shallots and garlic. Pick the thyme leaves from the stems.
Heat 1 tbsp of olive oil and half of the butter (20 g) in a pan over medium heat. Sauté the shallots and garlic for 2 minutes until translucent. Add the prepared chanterelles and half of the fresh thyme, and fry all over for approx. 5 to 7 minutes until golden brown. Season with salt and freshly ground pepper to taste.
Polenta & Serving
Meanwhile, bring the vegetable broth to a boil in a medium saucepan. Slowly trickle in the cornmeal (polenta) while whisking constantly with a whisk to prevent lumps from forming. Reduce the heat to the lowest setting and leave the polenta to swell gently for about 5 to 7 minutes, stirring occasionally.
Chef's tip
For an extra velvety texture, you can replace a small portion of the vegetable broth with milk or a splash of cream.
If you are using fresh wild chanterelles, it is best to clean them only with a mushroom brush or kitchen towel and fry them directly in the hot pan.
Ingredients
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