Polenta Cookies with Dried Porcini Mushrooms
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 3 hrs 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 cup polenta, about 00-20 g
- 10 porcini mushrooms, dried, soaked in a little water so that they are just covered
- 750 ml milk, lightly salted
- 250 ml cream
- 1 egg (s), whisked, lightly salted
- 4 tablespoon breadcrumbs
- 1 tablespoon butter, cold
- salt and pepper
- 3 tablespoon butter, for frying
Print Recipe
Pin Recipe Instructions
- Bring the milk to the boil, heat the cream in a separate saucepan to just under boiling point.
- Let the polenta flour trickle into the milk and stir constantly. The polenta flour will instantly form a firm consistency. Set the heat so that the flour doesn`t burn, but cooks, stirring constantly. Pour in some cream from time to time so that everything stays smooth, always stir.
- After 10 minutes, take the mushrooms out of the water, cut into small slices and add to the polenta with the soaking water. After another 10 minutes, season with pepper and possibly salt, pour in some cream again and again until the consistency is firm. Now bind with the cold butter, and then turn the polenta onto a large board and spread it into an evenly 2 cm thick rectangular mass and let it cool.
- Cut out cookies with a setting ring, turn the egg on both sides, pull it through the breadcrumbs and bake in butter for about 4 minutes on each side until golden yellow.
- You can also cut rectangles of any size and fry the polenta in butter for about 3 minutes on each side.
- This is a delicious accompaniment to meat dishes of all kinds.
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