Grilled polenta with poker mushrooms and cherry tomatoes sauce
Monica Copetti
Menù Ingredients
q.s. Pepper
350 ml Water
5 g. Parsley
q.s. Salt
30 g. Shallots
1 Bay leaf
Serve 6
Boil the water with a pinch of salt and 25 ml of oil. Pour in the polenta flour and cook for 20 minutes. As soon as it ready, pour the polenta into a lightly greased pan to cool. Cut the polenta into small rhombuses shape and grill them. In the meantime in a sautè pan brown the shallot with a little evoo add the mushrooms, the parsley, bay leaf and braise for few minutes. Season with pepper and with the help of a spoon place them of top of the polenta. Garnish with the cherry tomatoes sauce and serve.
