Recipe for Funghi Trifolati Con Polenta 
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Yield:
4 servings
Ingredients:
Amount Ingredient
FOR THE POLENTA ----------------
750 ml Water
1/2 tsp Salt, (2 g.)
500 ml Milk
350 gm Maize flour
----------------- FOR THE MUSHROOM SAUCE ----------------
100 gm Butter
1 x Onion, (50 g.)
8 x Cloves garlic, chopped fine (16 g.)
100 gm Button mushrooms
100 gm Oyster mushrooms
50 gm Porcini mushrooms
60 gm Flour
300 ml Double cream
Salt to taste
Instructions:
Instructions: To prepare the mushroom sauce: Heat butter and saute the onion and garlic.

Add the mushrooms, cut into small pieces. Sprinkle flour and cook. Add the cream, season and cook on low heat till sauce consistency.

To prepare the polenta: BOIL water with salt and milk. Whisk in the coarsely ground maize flour, keep stirring till all the lumps are broken.

Cook on a hot plate or low heat for 40 minutes, stirring occasionally.

Grease a tray and pour onto it and cool. Cut the polenta into desired shape and size. Shallow fry in butter till the outside is crisp and golden in colour. Serve hot with the mushroom sauce.

NOTES : (Mixed Mushrooms Served With Shallow Fried Maize Flour Cake)

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