A simple, yet delicious meal, which is fast and easy to prepare.
Ingredients
- 800 ml vegetable stock
- 120 g cornmeal
- Himalayan salt
- ground white pepper
- coconut oil
- 1 onion
- 150 g champignon mushrooms
- fresh chopped parsley
- 20 g parmesan
- 100 ml rice cooking cream
Instructions
Bring the vegetable stock to a boil and gradually add in the cornmeal, stirring constantly. Add salt and pepper to taste. Boil the polenta over low heat for about 15-20 minutes, until it thickens.
Clean and slice the onions and mushrooms and fry them in a pan greased with coconut oil. Add salt, pepper and sprinkle with freshly chopped parsley.
Add the parmesan and the cooking cream to the thickened polenta to obtain a creamier texture. Serve with the fried onions and mushrooms on top.
Enjoy your meal!
