For the polenta, bring chicken soup to a boil in large saucepan, pour in polenta semolina, let bubble for about 5 minutes. Then stir in butter, Parmesan cheese, salt and pepper. Pour the finished polenta into a lightly greased baking dish (20 x 30 cm) and refrigerate for 40 minutes. For the mushrooms, heat butter in large coated pan and saute garlic in it for about 1 minute. Add mushrooms and saute for about 5 minutes. Then add vegetable soup, vinegar and sugar and cook until liquid is reduced to half (about 5 minutes). Turn out the polenta from the mold and cut into narrow strips, reheat in the pan. Then arrange on plates, spread the mushrooms on top.
Sweet and Sour Mushrooms on Polenta
Rating: 3.68 / 5.00 (73 Votes)
Total time: 1 hour
Servings: 4.0 (servings)