Creamy polenta with parrano chips

Name: creamy polenta with parrano chips
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 250 ml water; mushroom broth tablet; 400 g mushrooms; 50 g polenta corngris; 25 g unsalted butter or margarine; 80 g snippets; 2 el (olive oil; 150 g minced beef; 1 tl dried thyme; 40 g watercress

Polenta with parrano chips, mushrooms and thyme.

Ingredients

Directions

Bring the water to the boil with the bouillon tablet. Cut the mushrooms into slices.
Add the polenta to the stock while stirring. Allow the polenta to cook for 7 minutes, stirring, until thick. Turn off the heat.
Add the butter and the chips and stir well.
Meanwhile, fry the mushrooms in the oil until golden brown. Season with pepper and salt and remove from the pan.
Heat the oil in the same pan and fry the chopped flour. Season with pepper and salt.
Add the thyme and the mushrooms, with baking water if necessary.
Divide the polenta over deep plates.
Spoon the mince-mushroom mixture over it, sprinkle with the rest of the chips and garnish with the watercress.