Polenta with Mushrooms and Herbs

For the polenta with mushrooms and herbs, clean the mushrooms and cut them into small cubes. Boil the butter, water, milk, garlic, salt and pepper, add the corn flour in a stream and cook on a low fire for 30 to 40 minutes to a polenta.

At the end, season and add the mushrooms, the chopped parsley and the whipped cream. Bring the mushroom polenta briefly to the boil and mix well with a wooden spatula. It should be viscous. If necessary, add a little more soup.

Serve the polenta with mushrooms and herbs while still warm.

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