Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g corn rits
- 750 ml broth
- 4 tablespoon butter
- 500 g mushrooms, small
- 1 onion (s)
- 0.5 ½ bunch parsley
- salt
- pepper
- Oil (e.g. germ oil) for frying
Print Recipe
Pin Recipe Instructions
- Put the corn grits in a saucepan with 2 tablespoons of butter and stock and bring to the boil while stirring. Then reduce the heat and let the polenta swell for about 15 minutes while stirring occasionally.
- In the meantime, peel and dice the onion. Clean the mushrooms and cut them into slices. Finely chop the parsley.
- Melt the remaining butter. Cook the onions and mushrooms al dente, season with salt and pepper. Stir in the parsley.
- Mix the mushroom and onion mixture with the polenta.
- Spread the mushroom polenta on a greased tray, allow to cool. Then cut into pieces and fry in the oil on both sides until crispy.
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