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Polenta slices with chanterelles | Oven-baked
(0)
35 min
Under an hour
Gurkerl Küche
Knusprig überbackene Polenta-Schnitten aus dem Backrohr treffen auf saftig angebratene Eierschwammerln, feine Kräuter und herzhaften Bergkäse – ein echter Sommer-Klassiker der österreichischen Küche!
Ingredients
Preparation method
Prepare & chill the polenta
Bring the vegetable broth to a boil in a pot. Slowly drizzle in the polenta while whisking constantly, reduce the heat, and simmer gently while stirring for about 5 minutes until creamy.
Remove the pot from the heat, stir in half of the butter (15 g) and half of the grated mountain cheese (50 g). Season to taste with salt and freshly ground pepper.
Spread the warm polenta mixture about 1.5 cm thick onto a baking sheet lined with baking paper and smooth it out. Allow to cool and set for about 15 minutes. Then cut into triangles or diamonds.
Chef's tip
Tip for mushroom lovers: Never wash chanterelles with water, as they will soak it up. It is best to carefully clean them with a small brush or a paper towel.
Serving tip: Serve with a crisp leaf salad with a light pumpkin seed oil dressing.
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