Polenta with Chanterelles
Soups • Italian
Description
Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Sweet Corn Sticks 0 oz
- Coarse Cornmeal 5 oz
- Milk 10 fl oz
- Grated Pecorino Pepato Cheese 0 oz
- Butter 0 oz
- Pickled Chanterelles 5 oz
- Spices to taste
Step-by-Step Guide
Step 1
Pour the milk into a saucepan and cook the polenta like semolina, gradually adding the cornmeal to the milk.
Step 2
You can add spices and pieces of fresh corn to taste.
Step 3
Cook until ready (about 15 minutes).
Step 4
Stir in the Parmesan cheese.
Step 5
Sauté the chanterelles in butter, adding a clove of garlic, which should be discarded after frying.
Step 6
Plate the polenta, garnish with chanterelles, and drizzle with olive oil.
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