March 16, 2008

Polenta with Champignon Sauce

I love polenta, especially with some goat cheese and kefir. I decided to make some oven baked polenta for todays lunch. I prepared some dijon mustard, thyme marinated pork tenderloin which I fried fast. For the rest here is the recepie. I served it again with beans and bacon.

400 ml water
1/2 tablespoon butter
3/4 teaspoon salt
100 g polenta
grated ementaler cheese

10 g dried porcini
150 g champignon
2 tablespoon aceto balsamico
2 tablespoon sherry
80 ml chicken stock
1 shalot
salt, pepper
100 g butter
70 ml créme fraiche
1 tablespoon flour

Boil water, add salt, butter. Stir in polenta and on very low heat stir for 3 minutes. Let it cool and then cut in triangles, add cheese on top and bake for 15 minutes on 200°C. Soak porcini for 20 minutes. Cut champignon and fry in oil, put aside.
Cook balsamico, sherry, stock, porcini water with a shalot, salt and pepper. Reduce half.
Add butter, and with flour mixed créme fresh. Cook for 5 minutes. Add champginon, porcini.


Kevin said...

Cheesy polenta with creamy mushrooms does sound good.

Jo. said...

What a great lunch option.

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