Mushrooms with Tomatoes on Polenta

Bring salted water to a boil in a high saucepan – the polenta splatters! and stir in the corn semolina. Simmer over low heat for 30 minutes, stirring a few times. Butter a baking sheet and spread the polenta as a thin layer on the baking sheet. Place a second baking sheet upside down on top and let it cool for at least 4 hours.

Slice onions, scrape mushrooms and cut into quarters.

Perhaps skin the tomatoes and roughly dice them. Fry the onions in a frying pan, then add the mushrooms and diced tomatoes. Add culinary herbs, salt and paradeis pulp and saute until most of the liquid has evaporated. Squeeze and add garlic cloves and fold in chopped parsley. Spread the vegetables evenly over the polenta and place butter flakes on top. Bake in a heated oven at 220 °C on the 2nd rack from the top for 25 minutes. Serve with green leaf salad.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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