Summary

Ingredients

• 1 onion (s), diced
• 4 tablespoon oil
• 750 ml meat stock
• 125 g corn rits
• 300 g mushrooms (mushrooms, chanterelles or porcini mushrooms), cut into small pieces
• salt and pepper
• 2 tablespoon mascarpone
• Cayenne pepper

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Instructions

1. Heat 2 tablespoons of oil in a saucepan and sauté the onions, add the meat stock, bring to the boil and stir in the corn grits. Cook over low heat while stirring for about 15 minutes. Remove from heat and cover, leave to soak for 10 minutes.
2. In the meantime, heat the remaining oil in a pan and briefly fry the mushrooms and season with salt and pepper. Stir the mascarpone into the polenta and season with salt and cayenne pepper. Put the polenta on a plate and spread the mushrooms on top.