Soft polenta with oyster mushrooms

30 min · 2 servings · 586 kcal

Theresa Aigner · @aignerkocht

This is what replaces every Schwammerl dish for the next few weeks, and it is good enough that I still cook it afterwards. Polenta has no threshold; the mushrooms do, at seventy-five grams.

Ingredients

• polenta140 g
• vegetable stock — onion- and garlic-free600 ml
• oyster mushrooms150 g
• alpine cheese50 g
• butter20 g
• garlic infused olive oil2 tbsp
• thyme1 to taste
• salt1 to taste
• black pepper1 to taste

Instructions

1. Bring the stock to a simmer and rain in the polenta, whisking hard.
2. Cook at the lowest possible heat for twenty minutes, stirring every few minutes. It is done when it tastes of maize rather than of raw flour.
3. Meanwhile tear the mushrooms into strips. Get the infused oil smoking-hot and sear them in one layer, undisturbed, for two minutes.
4. Toss, add thyme, salt and pepper, and give them two minutes more.
5. Beat the butter and most of the cheese into the polenta off the heat. Spoon it out flat, pile the mushrooms in the middle, rest of the cheese over.

Per serving