Ingredients
- 320 g grilled mushrooms
- 250 g instant polenta flour
- 60 g Parmigiano Reggiano cheese
- 30 g butter
- 1 litre water
- 1 garlic clove
- Porcini mushroom-flavoured extra virgin olive oil
- Parsley
- Salt
- Pepper
Preparation of the recipe
1
Prepare the polenta and pour it into a previously oiled baking tray, spreading it to a thickness of approximately 2–2.5 cm.
Leave to cool completely.
2
Cut into evenly sized rectangles and pan-fry in a little oil on both sides until a golden, crispy crust forms.
3
Sauté the mushrooms with Casa Rinaldi porcini mushroom-flavoured extra virgin olive oil, garlic and butter. Roughly chop part of the mushrooms, while keeping several whole mushrooms clearly visible.
4
Arrange the mushrooms on top of the polenta, add the Parmigiano Reggiano and finish with Casa Rinaldi porcini mushroom-flavoured extra virgin olive oil.
