Summary

Ingredients

• 150 g polenta semolina
• 600 ml water
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ vegetable stock powder
• 20 g butter
• 40 g mountain cheese, rated or Parmesan or Gouda, as desired
• 0.1 g saffron threads

For the sauce:

• butter
• 300 g mushrooms, fresh, cleaned and cut
• 1 small onion (s) or 2 shallots
• 1 clove garlic
• 3 tablespoon white wine
• 200 g cream
• Caraway seeds, whole, quantity as desired
• 0.5 teaspoon ½ rosemary, chopped
• nutmeg
• Cheese, grated, optional

For the salad:

• Iceberg lettuce
• Fig vinegar
• olive oil
• Seasoned Salt
• Dressing (French Dressing)

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Instructions

1. For the polenta slices, put the water with the salt and the stock in a coated saucepan and bring to the boil. Remove from heat and gradually sprinkle in the polenta while stirring. Always stir in one direction to avoid lumps. Then put it back on the hotplate over low heat and add the butter. Keep stirring. Add saffron threads and rosemary. Then add the grated cheese, right, keep stirring (adding a glass of wine doesn`t do any harm, so for the cook, not in the polenta!). After about 10 minutes of constant stirring, the job is done.
2. Let the polenta slide from the pan into a lightly greased baking dish. The height of the polenta in the pan should be around 1.5-2 cm. Rest for about half an hour and let it cool down.
3. Now cut the polenta into pieces (triangles, squares or diamonds) so that you can later remove them with a spatula.
4. While the polenta is cooling down, the mushroom cream sauce and the iceberg lettuce can be prepared.
5. Clean the mushrooms and cut into slices. Cut the onion or shallots into cubes or slices, as well as the garlic clove.
6. Heat some rapeseed oil in a pan and fry the onions and garlic until translucent. Then add the cut mushrooms and fry for about 2 - 3 minutes. Deglaze with 3 - 4 tablespoons of white wine and let it boil down a little. Then gradually add the cup of cream and let it boil down a little. If you like a lot of sauce, take 1.5 cups of cream. If you still have grated cheese left: 1 - 2 tablespoons thicken the sauce nicely and also give it flavor. Season with salt, pepper, nutmeg, rosemary and caraway seeds and season to taste. Remove from the stove.
7. Put the cleaned iceberg lettuce in a bowl. Mix a sauce from the ingredients for the dressing and mix with the salad.
8. Fry the cooled polenta pieces in a coated pan in a little butter or rapeseed oil until golden brown on both sides. It`s all about a subtle browning, the polenta would be enjoyable just like that.
9. Serving: Place the polenta slices on preheated plates, pour the sauce partly on top and partly next to it. Also portion the iceberg lettuce on the plates.
10. The combination of the fluffy polenta slices (they should be fluffy if everything went well!) And the crunchy iceberg lettuce is awesome!
11. Good luck and good appetite!