15 g dried mushrooms (e.g. chanterelles, porcini mushrooms, etc.)
500 ml milk, lukewarm
50 g fresh mushrooms
1 garlic clove, minced
3 tbsp butter
1 tbsp Vidal ice wine
salt and pepper
cayenne pepper
nutmeg, grated
80 g cornmeal
1 egg
1 egg yolk
1 tbsp parsley, chopped
1 tbsp tarragon, chopped
250 g tomato sauce, finished product
Preparation
Soak the dried mushrooms in warm milk for an hour. Then remove and squeeze out. Set the milk aside.
Chop the dried and fresh mushrooms into small pieces. Briefly fry the garlic in a small pan in 1 tablespoon of butter over medium heat. Before the garlic browns, add the mushrooms and cook until they soften.
Deglaze with 1 tablespoon of ice wine. Season with pepper and salt. Remove from heat and keep warm.
Bring the milk with 2 tablespoons of butter, 1 teaspoon of salt, a pinch of cayenne pepper and nutmeg to a boil, remove immediately from the heat and stir in the cornmeal slowly and thoroughly.
Bring to the boil again for 7 minutes while stirring. Remove from the heat, add the egg and egg yolk and cook again for 1 minute. In the meantime, heat up the tomato sauce.
Add the fried mushrooms, parsley and tarragon to the polenta and season to taste. Arrange the tomato sauce on plates, place polenta on top and serve garnished with mushrooms and herbs.
Here you can find some of the ingredients for the recipe
