This was the second course of our Christmas lunch.
Ingredients are for four servings.
Pour 250 grams polenta into one liter preheated vegetable stock soup and stir for 40 minutes over low heat until it becomes creamy.
Add 100 grams grated Sbrinz or Parmesan cheese.
Spread the polenta mix with a spatula over a cold baking sheet to form a 1.5-centimeter-high rectangle. Allow to cool.
Cut 500 grams white mushrooms into pieces. Heat one tablespoon extra virgin olive oil in a saucepan and add the mushrooms.
Combine the zest of one orange with four tablespoons of its juice.
Add the orange mix to the mushrooms, together with salt, pepper, and 140 grams Mascarpone cheese. Cook for five minutes.
Cut the polenta into squares or triangles.
Heat one tablespoon butter in a saucepan and fry the Polenta slices for a couple of minutes on each side.
Serve the polenta slices with the mushrooms.
Recipe taken from Coop.