Creamy Polenta with Wild Mushroom Ragout

In a pot, mix 500 ml water with milk, finely chopped rosemary, part of the salt and pepper, and bring to a boil. Once the mixture boils, gradually sprinkle in the polenta while stirring constantly. Reduce the heat and continue stirring for 3–5 minutes until the polenta detaches from the sides of the pot. Finally, stir in 60 g of the butter and let it melt. Remove from heat.

Clean the mushrooms and cut them into smaller pieces. Finely dice the shallots.

In a pan over medium heat, melt the remaining 40 g butter, add the shallots and sauté until translucent. Add the picked thyme leaves and mushrooms and fry until golden brown, stirring frequently. Season to taste with the remaining salt and pepper and sprinkle with the finely chopped parsley. Serve together with the warm polenta.