Polenta with Mushroom Ragout

A delicious mushroom dish for any occasion!

Sauté a diced shallot in a saucepan with butter, add a clove of garlic and fill with beef broth. When it boils, add the corn semolina, stirring it in gently, stir in the saffron, and let the semolina swell at a low temperature, stirring it in, for about 40 minutes. Season the polenta with salt and pepper and finally stir in the Parmesan.

For the mushroom ragout, sauté the remaining shallot cubes in olive oil, add garlic and mushrooms and sauté. Dust with flour, extinguish with vegetable soup and whipping cream and cook by half. Season to taste with salt and freshly ground pepper and finally stir in the parsley.

Arrange the polenta on plates, make a dent in the porridge and form the mushroom ragout on top.

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