Recipe online
nl.fissler.com/Recipe
Creamy Polenta with Wild Mushroom Ragout and Truffle Butter from the Ceratal® Evo Pan
- Total Time
- 50 min
- Cooking Time
- 40 min
- Preperation Time
- 10 min
- Yield
- 4 people
Ingredients
- FOR THE POLENTA
- 200 gPolenta (corn semolina)
- 800 mlvegetable stock (or water)
- 50 gParmesan, grated
- 50 gbutter
- salt
- pepper
- FOR THE WILD MUSHROOM RAGOUT
- 400 gwild mushrooms (e.g. porcini, chanterelles, button mushrooms)
- 2 tbspolive oil
- 1onion, finely chopped
- 2garlic cloves, finely chopped
- 100 mlwhite wine (optional)
- 100 mlvegetable stock
- 1 tspthyme, fresh and chopped
- 1 tsprosemary, fresh and chopped
- salt
- pepper
- 1 tbspparsley, fresh and chopped
- FOR THE TRUFFLE BUTTER
- 100 gbutter, at room temperature
- 1-2 tsptruffle oil or fresh truffle
- salt
- pepper
Fissler products used
- Ceratal® Evo Comfort Pan
- Fissler Pure Collection Stew pot with glass lid
- Acacia wood cutting board 45 x 30 cm
- Fissler Essential® Chef's knife 18cm
Instructions
Step 1 of 9:
Bring the vegetable broth to a boil in a pot.
Step 2 of 9:
Add the polenta slowly, stirring constantly. Reduce the heat and simmer for about 15-20 minutes, stirring, until the polenta is thick and creamy.
Step 3 of 9:
Stir the butter and grated Parmesan into the polenta. Season with salt and pepper.
Step 4 of 9:
Clean the wild mushrooms for the ragout and chop them roughly.
Step 5 of 9:
Heat the olive oil in a pan. Sauté the onion and garlic in it until translucent.
Step 6 of 9:
Add the prepared mushrooms and sauté over medium heat until soft.
Step 7 of 9:
Optionally add the white wine and let it reduce briefly. Then add the vegetable stock and fresh herbs. Season with salt and pepper and let simmer for another 5 minutes.
Step 8 of 9:
Mix the room-temperature butter thoroughly in a bowl with the truffle oil or the chopped fresh truffle, salt, and pepper.
Step 9 of 9:
Add a spoonful of truffle butter to the wild mushroom ragout so it melts slightly. Sprinkle with fresh parsley. Spread the ragout generously over the polenta or serve separately.