Creamy polenta with balsamic mushrooms

Step 1/5

• 200 ml vegetable stock
• 200 ml heavy cream
• 2 sprig thyme
• 2 sprig rosemary

• small saucepan

In a small saucepan, bring vegetable stock, heavy cream, thyme, and rosemary to a boil.

Step 2/5

• salt
• pepper

• cooking tongs (optional)

Remove the herbs from the stock and season with salt and pepper.

Step 3/5

• 120 g polenta

• cooking spoon

Stir the polenta into the hot stock and cook for approx. 10 - 15 min. on low heat, stirring occasionally.

Step 4/5

• 100 g button mushrooms
• 2 onion

• cutting board
• knife

Meanwhile, clean and quarter mushrooms. Finely slice onion.

Step 5/5

• 40 ml balsamic vinegar
• sugar
• salt
• pepper
• vegetable oil for frying

• small frying pan
• cooking spoon

Fry onion and mushrooms in some vegetable oil. Sprinkle with a pinch of sugar and deglaze pan with balsamic vinegar. Season with salt and pepper. Allow to reduce for approx. 1 - 2 min. Top the polenta with the balsamic mushrooms and sauce.

Enjoy your meal!