Main courses

Polenta with bay bolete

Main courses Medium 90 min

This is probably what you'd call an early autumn dish. I love polenta, both as porridge or the way I first got to know it; fried, almost like a thick pancake.

Wild ingredients

Summer bolete

Ingredients

5-10 nice bay boletes
oil for frying
1 dl polenta
salt and pepper
Stock:
oil for frying
1 onion
½ leek
2 stalks of celery
a handful of dried, light-coloured mushrooms
1 dl white wine
water
You should have about 4 dl stock.
wild marjoram (the flowers) for garnish

Instructions

Make a mushroom stock from onion, leek, celery, and dried mushrooms by frying vegetables and mushrooms in oil for a few minutes, then adding wine and letting it reduce before adding water.
Simmer it for about an hour, then strain.
Bring the stock to a boil, and add 1 dl polenta. Stir constantly over low heat. Polenta cooks in a funny way and can almost spit "polenta lava" at you.
Turn off the polenta, and let it rest.
Meanwhile, slice the brown-stemmed boletes. Fry the slices in oil until delicious and crispy. Season with salt and pepper.
Serve your polenta with mushrooms on top, and garnish with wild marjoram flowers.

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