Przygotowanie

1. 1

   Bring the vegetable stock to a boil and pour in the polenta in a steady stream while stirring. Keep stirring over low heat for about 20 minutes until the cornmeal is creamy and soft.

2. 2

   Stir the parmesan and half of the butter into the polenta and season with salt to a velvety consistency. Keep warm.

3. 3

   Clean the mushrooms and slice them. Heat the olive oil and remaining butter in a pan and sear the mushrooms over high heat until golden, without stirring too soon.

4. 4

   Add the finely chopped garlic and the picked thyme leaves to the mushrooms and cook briefly until fragrant.

5. 5

   Spoon the creamy polenta into deep plates and arrange the seared mushrooms on top. Finish with freshly cracked pepper and serve at once.