Polenta toc in braide with mushrooms (Ristorante Al Borgat – Tolmezzo), the preparation
For the morcje 100 g of butter – 50 g of corn flour
1) Prepare polenta: brought to the boil 4 dl of water in a saucepan, turn off fire, salty And paid to rain the cornmeal, stirring vigorously with a whisk. Put again the container on the flame e cook for 40 minutes over low heat, always stirring. At the end it must be a very soft polenta.
2) Meanwhile, grated the various types of cheese and melt them in a saucepan with the cream; blend all in order to obtain a rather liquid cream.
3) Cleanse the mushrooms, shred them And do them lightly brown in a pan with the peeled garlic and a little oil; salty and cook the mushrooms for at least 20 minutes.
4) Prepare la morcje: you do melt the butter in a pan e brown corn flour until golden brown. Distribute in the center of the dishes a little polenta, pour you above 1 ladle of the prepared cheese cream, 1 tablespoon of sautéed mushrooms e distribute yourselves above the morcje. Complete with grated smoked ricotta.
?>
This recipe has already been read 535 times!