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Polenta with mushroom ragu

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By

@clariceledur

View in original language

(Português)

20 min(s)

4 servings

Ingredients

• Corn flour | 1/2 cup
• Chicken or vegetable broth | 3 cup
• Salt | 1 teaspoon
• Butter | 1 tablespoon
• Black pepper | 1/8 teaspoon
• Mushrooms Paris | 200 mg
• Olive oil | 2 tablespoon
• Fresh thyme | 1/2 teaspoon
• Butter | 1 tablespoon

Recipe

1. Clean and slice the mushrooms
2. Saute in skillet with olive oil
3. brown Season with sL, pepper and thyme. Reserve
4. Put the broth in a pan with a little salt
5. Boil and add "in rain" the cornmeal
6. Stir until smooth. If needed, add more liquid.
7. Season with black pepper
8. Off the fire add the butter
9. Place the penta in a refractory and cover the surface with the mushrooms

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