Grilled mushrooms with vegetables and fried polenta
- 500 g larger white and brown mushrooms mixed
- 1 zucchini
- 2 carrots
- 200 g of brussels sprouts
- vegetable spice mix
- 200 g of cornmeal
- 1 liter of vegetable stock
For the green pea puree:
- 400 g green peas (frozen)
Cut the vegetables into larger pieces, quarter the mushrooms and fry them crispy with a vegetable spice mixture.
The polenta should be prepared the day before. Cook the cornmeal as a porridge in vegetable stock and then pour into a cake form to fix. When cooled, put in the fridge. Before use, cut to the desired shape and fry in a hot pan without fat.
For the pea puree, steam the peas, salt and then filter. Sprinkle with chopped fresh chives.