for 4 person

Vegetables

1 tbsp	olive oil
150 g	mushrooms, cut into quarters
½ tbsp	white flour
200 g	carrots, inclined in approx. 3 mm thick slices
300 g	leek, inclined in approx. 5 mm wide rings
1 tin	chopped tomatoes (approx. 230 g)
2 dl	water
50 g	black olives
1 tbsp	sage, finely chopped
¾ tsp	salt
a little	pepper

Polenta

5 dl	water
5 dl	milk
1 ½ tsp	salt
200 g	medium-fine polenta
	olive oil, for frying
50 g	semi-hard cheese (e.g. Gottardo), thinly sliced

How it's done

Vegetables

Heat the olive oil in a non-stick frying pan. Fry the mushrooms for approx. 3 mins. Reduce the heat, dust with flour, fry for a little longer and remove. Add a little oil if necessary, stir fry the carrots and leeks for approx. 3 mins. Add the tomatoes, pour in the water, bring to the boil. Reduce the heat, return the mushrooms to the pan, cover and simmer the vegetables for approx. 10 mins. until almost soft. Shortly before serving, stir in the olives and sage, season.

Polenta

Bring the water and milk to the boil in a pan, season with salt. Stir in the cornmeal. Reduce the heat, simmer for approx. 5 mins. over a very low heat, stirring continuously to form a paste. Heat 1/2 tbsp of olive oil in a non-stick frying pan and reduce the heat slightly. Add the polenta and fry over a medium heat for approx. 10 mins. Place a flat plate over the pan, tip the polenta onto the plate. Add a little olive oil to the pan if necessary. Slide the polenta back into the pan and cook for approx. 10 mins.

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