Creamy Polenta with Parmesan and Chanterelles

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Ingredients
Chanterelles & hazelnuts
  • 1 tbsp. coffee of olive oil
  • 1 clove of garlic
  • 2 handles of chanterelles
  • 10 hazelnuts
polenta
  • 50 grams of precooked polenta / express
  • 30 grams of Parmesan cheese
  • 60 ml of semi-skimmed milk (see notes)
  • salt pepper
  • fresh or dried thyme
Instructions
Chanterelles & hazelnuts
  1. Heat a skillet over high heat with olive oil.
  2. Slice the clove of garlic and wash your mushrooms.
  3. When the pan is hot, add the minced garlic. fry for 1 to 2 minutes then add the chanterelles and cook for about 5 minutes (where until the mushrooms are made all their water).
  4. Meanwhile, cut your hazelnuts into 2 (or smaller pieces if you wish). Add mushrooms and sauté for a few minutes until golden.
polenta
  1. Cook the polenta according to package directions. Here, boil 4 volumes of salt water for 1 volume of polenta. Pour the semolina slowly, stirring over high heat (with a wooden spoon or spatula) until it thickens. Remove from heat after 2 to 3 minutes. 
  2. Add 3/4 grated parmesan cheese and milk, salt, pepper and mix well.
  3. Pour the polenta into a bowl. Pepper. Then add the chanterelles and hazelnuts. Add thyme and remaining parmesan cheese. Enjoy!
Creamy parmesan polenta with chanterelles & hazelnuts (serves 1)
Chanterelles & hazelnuts:
  • 1 tsp olive oil
  • 1 garlic clove
  • 2 handfuls of chanterelles
  • 10 hazelnuts
Creamy polenta:
  • 1/3 cup (50g) dry instant polenta
  • 1 ounce (30g) parmesan cheese, grated
  • 1/4 cup (60ml) semi-skimmed milk 
  • Cracked black pepper & salt
  • fresh thyme
Directions:
  1. Preheat a pan over high heat with olive oil. Thin the garlic and wash the mushrooms. Add them to the pan and cook until all water (from the mushrooms) is absorbed.
  2. In the meantime, cut hazelnuts in 2, and add them to the pan. Cook until golden.
  3. Now make the polenta. In a medium saucepan bring 2 cups of water to a boil over medium heat. Slowly whisk in the polenta, stirring, until the polenta is soft and thick, about 3-4 minutes. Stir in 3/4 of the parmesan cheese and milk. Season with salt & pepper. 
  4. Add polenta to a bowl. Add more pepper (and salt) if needed. Top with mushrooms & hazelnuts and remaining parmesan. Add thyme. Enjoy!

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