Mains
Polenta with braised king oysters
Soft polenta, mushrooms braised with tomato and rosemary. The dish for cold evenings.
Time50 min
Servings4 people
DifficultyEasy
Ingredients
250 g polenta flour
1 l water
600 g king oyster mushrooms
300 g tomato passata
1 clove of garlic
Rosemary, oil, salt
Method
1
Bring the salted water to a boil and pour in the flour in a stream, whisking.
2
Cook the polenta 40 minutes on low heat, stirring often with a wooden spoon.
3
Meanwhile brown the garlic and rosemary, add the mushrooms in large pieces and cook 8 minutes.
4
Add the passata, salt and cook 20 minutes on low heat, covered.
5
Pour the polenta into bowls and top with the mushrooms and their sauce.
Tip
A spoonful of rehydrated dried mushrooms in the sauce doubles the aroma.
This recipe starts from king oysters picked an hour earlier. The kit grows them on your windowsill.
