What do you need?
- 150 g fast-cooking polenta
- 50 g soft blue cheese, in pieces
- 3 tbsp olive oil for frying
- 10 g dried porcini
- 400 g mixed forest mushrooms, sliced or chopped
- 1 onion, finely chopped
- 2 garlic cloves, pressed
- 1 bunch of flat parsley, leaves plucked
- 2 balls buffalo mozzarella
Tip: Not a fan of blue cheese? Then use Parmesan cheese for this recipe
Pour approx 900 ml of boiling water into a saucepan and put it on the heat. While stirring, sprinkle the polenta into the saucepan. Cook the polenta on a low heat for approx 15 min. according to the instructions on the package. If you cook the polenta a day earlier, you’ll be ready even faster. Stir regularly until the polenta is thick and cooked. Now stir the salt, pepper and soft blue cheese through the polenta. Pour the polenta onto a large baking tin covered with greaseproof paper. Smooth it out to a thickness of ¾ cm. Leave it to cool and then place in the refrigerator for approx 1 hour until it is cool and firm. Use a cookie cutter to shape circles of approx 8 cm.
Preheat the oven to 220°C. Cover a baking tin with greaseproof paper and apply a thin layer of oil. Also brush the cookies on both sides with oil, lay them on the baking tin and bake them for 30-35 min. until golden and crispy. If you wish, turn them over halfway through.
Meanwhile, put the dried mushrooms in a bowl and pour approx 10 ml of boiling water over them. Leave to soak for approx 10 min. Now drain the mushrooms. Heat 1 tbsp olive oil in a frying pan and fry the fresh and soaked mushrooms with the onion and the garlic for approx 8 min., stirring constantly until golden and soft. Halfway through, add half of the parsley. Divide the cookies over plates, lay the mushrooms on them and the mozzarella on top. Sprinkle with parsley.