Creamy polenta with mushrooms
After the photoshoot of new recipes we had 3-4 weeks ago for the website, I served this dish to my godparents the same evening to try it. They really liked it, so you have my recommendation to use this recipe to delight your guests. Let me know your impressions, and also write in the comments how you usually eat polenta.
2⁄3 cup polenta
2 dl water
1⁄2 tsp salt
1 tsp coconut oil
1 handful button mushrooms, chopped longitudinally
pepper and red pepper flakes to taste
1 tbsp microgreens of your choice
1. Boil water in a pot and add polenta and salt, stirring frequently.
2. After the polenta starts to thicken, cover the pot with the lid, and remove it from the heat.
3. Heat the coconut oil in a pan, and sauté the washed and longitudinally chopped button mushrooms. Season them with salt, pepper and red pepper flakes to taste.
4. Serve the polenta on a plate, put button mushrooms over it, and sprinkle the dish with microgreens on top.