Polenta with mushrooms and cheese
Instructions
To find mushrooms in warm water.
Prepare the polenta.
Meanwhile, aside from wringing the mushrooms, cut them into small pieces and gently Saute garlic in a little oil.
Season with salt and sprinkle with chopped parsley.
Melt in a Bain-Marie the fontina in cubes in milk.
Pour the polenta dishes and put in the center of each mushroom dip.
Finish with cheese fondue.
Ingredients and dosing for 4 persons
- 250 g of corn integral brown
- 150 g of fontina cheese
- 60 g of dried mushrooms
- Chopped parsley
- Little of olive oil extra virgin
- Garlic
- 1 tbsp of milk
- Salt