Fried polenta with herbs and mushrooms
Polenta fritta con erbe e funghi
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For 4 people: 1 onion-tarragon enough-enough flour-200 g of sliced mushrooms-Mint as required-a glass of oil--just enough chili-12 slices of polenta-just enough Rosemary-salt
Cook the sliced mushrooms in oil, placing them in a skillet; Add the tarragon and chopped Mint, salt and crushed red pepper. When half cooked, pour the polenta. When cooked, let cool and cut into slices. Flour it and let it FRY in oil with a little Rosemary. Dried slices on absorbent paper. Serve hot.
To prepare a Traditional polenta faultless, requiring at least 40 minutes baking in a copper pot and be stirred continuously does not form lumps, recommend the use of the electric pot for polenta.
