| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Femina, Femina4, Vegetable m | 4 | Servings | |
INGREDIENTS
| 750 | Water | |
| 1/2 | t | Salt, 2 g. |
| 500 | Milk | |
| 350 | g | Maize flour |
| 100 | g | Butter |
| 1 | Onion, 50 g. | |
| 8 | Cloves garlic, chopped fine | |
| 16 | ||
| g. | ||
| 100 | g | Button mushrooms |
| 100 | g | Oyster mushrooms |
| 50 | g | Porcini mushrooms |
| 60 | g | Flour |
| 300 | Double cream | |
| Salt to taste | ||
| 1/2 | t | Pepper powder, 2 g. |
INSTRUCTIONS
To prepare the mushroom sauce: Heat butter and saute the onion and garlic. Add the mushrooms, cut into small pieces. Sprinkle flour and cook. Add the cream, season and cook on low heat till sauce consistency. To prepare the polenta: BOIL water with salt and milk. Whisk in the coarsely ground maize flour, keep stirring till all the lumps are broken. Cook on a hot plate or low heat for 40 minutes, stirring occasionally. Grease a tray and pour onto it and cool. Cut the polenta into desired shape and size. Shallow fry in butter till the outside is crisp and golden in colour. Serve hot with the mushroom sauce. Converted by MC_Buster. NOTES : (Mixed Mushrooms Served With Shallow Fried Maize Flour Cake) Converted by MM_Buster v2.0l.
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