POLENTA WITH CREMINI MUSHROOMS AND FETA CHEESE

 

POLENTA WITH CREMINI MUSHROOMS AND FETA CHEESE

 

PORTIONS: 4

 

INGREDIENTS

1 tbsp. olive oil

1 minced garlic clove

1 tbsp. diced onions

6 oz. / 170 gr. Cremini mushrooms, diced

1 tsp. fresh thyme leaves

1 tsp. fresh oregano leaves

2 tsp. chopped parsley

2 cups water with 1 chicken bouillon or chicken broth

2 cups milk

1 tsp. salt

¼ tsp. ground pepper

3 tsp. butter

½ cup diced feta cheese

 

TOPPING

1/3 cup diced feta cheese

1/3 cup diced tomatoes cut in half lengthwise

1 tbsp. chopped cilantro

1 tsp. olive oil

½ tsp. lemon extract

 

METHOD

Heat the oil in a pot and cook garlic and onions until transparent.

Add and sweat the cremini mushrooms with the herbs.

Incorporate chicken broth, milk, salt and pepper. Bring the liquid to a boil.

Lower the flame and slowly add the corn flour and beat at the same time.

Add butter, feta cheese and mix.

You can serve the polenta the way it is or put it in molds.

Brush some butter in ramequins dishes and fill with the polenta. Let it rest a couple minutes and put it upside down on a plate.

Mix the ingredients for the topping and decorate the top.

Serve immediately.