Roasted Polenta on Salad

Have fun preparing this mushroom dish!

1. salt and oil with 1/2 liter of water in a saucepan boil. Stir in semolina. Bring to a boil and swell at low temperature for 15-20 minutes, stirring continuously.

Pour polenta onto a wooden board or baking sheet rinsed with water. Brush to about 1 1/2 cm thick and cool.

3. clean leaf lettuce, rinse, pluck into bite-sized pieces. Prepare dressing with pepper, vinegar, salt and oil. Clean the mushrooms and cut them into slices.

When the polenta is firm, cut it into lozenges. Heat a small amount of oil in a coated frying pan. Toast polenta lozenges in batches until crispy on both sides. Drain on kitchen roll.

Arrange leaf salad with dressing, mushrooms and polenta, and thinly shave Parmesan over the top.

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