Sweet and Sour Mushrooms on Polenta

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.

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