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Polenta Triangles with Chanterelles | Oven-Baked
(0)
40 min
Under an hour
Gurkerl Küche
Knusprig im Backrohr gebackene Polenta-Ecken mit zartem Bergkäse, getoppt mit frisch gerösteten Eierschwammerln und Petersilie. Ein leichtes Sommergericht!
Ingredients
Preparation method
Preparing & Baking Polenta
Bring vegetable broth to a boil in a pot and season with a little salt. Slowly trickle in the polenta while whisking continuously. Leave to swell over low heat for about 5 minutes until the mixture is thick.
Remove the pot from the heat. Stir in butter and grated mountain cheese, then season with pepper to taste. Spread the polenta into a rectangle about 1.5 cm thick on a baking sheet lined with baking paper and let cool for 15 minutes.
Preheat the oven to 200 °C top/bottom heat. Cut the cooled polenta into triangles, drizzle with 1 tbsp olive oil and bake in the hot oven for approx. 20 minutes until golden brown and crispy.
Chef's tip
Tip for extra crispiness: Place the polenta triangles under the oven grill for the last 3 minutes.
Variation tip: If you like, you can shave some aged mountain cheese over the hot chanterelles before serving.
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