Polenta with mushrooms and sauce - Zuzana Grnja
Polenta with mushrooms and sauce – it can be a good breakfast, or dinner, and also a side dish with the main dish for lunch!
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Polenta with mushrooms and sauce - Zuzana Grnja
- 150 g of polenta
- 250 g of mushrooms
- 20 g butter
- 2 cloves of garlic
- 1 dl of white wine
- 1 bag of mushroom sauce
- so
- beaver
- primrose leaf
- Briefly fry the garlic, cut into leaves, in the butter, as well as the mushrooms and simmer while adding the wine. When the wine evaporates, remove from the heat and set aside.
- Cook the polenta in 6 dl. salt water and pour it into a shallow tin to obtain a thin layer (thickness of a finger).
- When the polenta has cooled, cut it into cubes.
- Prepare the sauce according to the instructions on the bag.
- Arrange half of the polenta cubes on a serving tray
- Arrange the mushrooms, cover with the other half and pour the prepared sauce over it.
- At the end, sprinkle the polenta cubes with chopped fresh parsley leaves.
