It’s been a while since my last post. Longer than I wanted, but the last week was pretty rough on us. We had three different medical conditions in the house and it got even more hectic towards the end of the week. Due to the sleepless nights and pains we even forgot the pancake day! So when the weekend came, we wanted to take it easy.

The cleaning could wait, we put our schedules on hold, got comfy on the sofa and watched a bunch of cartoons. And today I woke up to the tunes from Trolls and Moana in my head, which I’m humming the whole day.

Culinary wise we kept it very simple, having mostly bread or yogurth. Not so much as a choice, but to at least not strain our aching stomachs too much. After a few days we were really looking forward to something more filling and some real cooking. It should be a feast. I browsed through a few cook books and culinary magazines and found this! And I don’t know if it was the joy of eating again or the food itself, but there were a lot of “mhmm” during the meal.

Serves 2-4

Cooking time: 60min

100ml milk

50gr butter

65g Polenta

30g Parmesan

1 egg

500g mushrooms

2 spring onions

2 sprigs of thyma

1 tbsp tomato paste

1 tsp sugar

200ml dry red wine

salt and pepper to taste

ground nutmeg

For the small polenta dumplings:

Pour the milk and 150ml water to a pot. Add ½ tsp salt and the butter and bring to the boil. Lower the heat, add the Polenta and cook for 5min stirring. Add the Parmesan and season with the nutmeg.

Separate the egg yolk from the egg white. Add the egg yolk to the Polenta and mix well. Beat the egg white until stiff and slowly stir in.

Using two spoons, form about 12-16 dumpling out of the mash, then put them in boiling salt water, until they start to float on the surface.Take them out and keep them warm.

Clean the mushrooms and cut in quarters. Peel the spring onions and chop in fine cubes. Pluck the thyme leaves and chop. Heat a little bit of oil in a pan and sear the mushrooms in it. Add the onion cubes and stew together for few minutes. Add the sugar and tomato paste and caramelise everything for few minutes. Add the chopped thyme leaves and pour the wine. Cook on small heat another few minutes. Season with salt and pepper.

Arrange the Polenta dumplings on the plate and cover with the mushroom ragout.

Merken