100gquick cooking polentaplus 1 tbsp more to marinate the sticks
2tbspolive oil
2/3tspsalt
For the mushrooms:
400gmixed mushroomse.g. Chanterelles and champignon
3tbspolive oil
1small vegetable onion
1clovegarlic
80mlwhite wine
200mlsoy creamor other cream
100mlwater
1tspsalt
freshly ground black pepper
3tbspfreshly chopped parsley
Instructions
Heat the water for the polenta sticks in a saucepan. Add the polenta while stirring. Add the olive oil and salt, reduce the heat and continue stirring (be careful, it could splash), then remove the pan from the heat, cover it with a lid and let it steep for 5 minutes until the semolina is soft but still slightly firm to the bite. Cover a cutting board or baking sheet with baking paper and place the polenta on top. Spread with a tablespoon into an approx. 15 x 15 cm rectangle and let cool down completely.
Preheat the oven to 220°C circulation air (alternatively: 220°C top and bottom heat).
Cut the cooled polenta into long pieces. Spread 1 tablespoon of uncooked polenta semolina on a large, flat plate and toss the pieces carefully so that they don't break. Line a baking sheet with baking paper and place the polenta pieces on top. Bake for 10 minutes (if you use top and bottom heat, you have to increase the baking time by 5–10 minutes). Then switch to circulation air and top heat and bake for another 5 minutes until the sticks are crispy on the outside (if your oven does not have circulation air, then simply switch to normal top heat).
Meanwhile, clean the mushrooms thoroughly and, depending on the size, leave them whole or cut them into slices. Peel and finely chop the onion and garlic.
Fry the mushrooms in two portions in 1 tbsp olive oil each for about 5 minutes, stirring until they are lightly browned, then remove them from the pan and set aside.
In the same pan, sweat the onion and garlic in 1 tablespoon of olive oil until glassy and deglaze with the white wine. Add the soy cream and water. Add the mushrooms and simmer gently for 5 minutes. Add 2/3 of the chopped parsley and season with salt, pepper and white wine.
Serve with the polenta sticks and garnished with parsley.