- 30 min
Polenta Toasts with Nonno Nanni Stracchino and Mushrooms
1 package Nonno Nanni Stracchino
300 g instant polenta
200 g frozen mixed mushrooms
olive oil, butter
milk, as needed
1 garlic clove
a bunch of parsley
Nonno Nanni Stracchino is a fresh, soft cheese with a unique flavour
Prepare the polenta according to package directions.
You can add milk and butter to make it richer.
Pour the prepared polenta on a square baking sheet, level it out and let it cool.
In the meantime, cook the mushrooms in a frying pan with a little oil, a pat of butter and a clove of garlic.
When they are cooked, add salt, pepper and fresh parsley.
Cut the polenta into squares and place under the broiler.
Top the polenta squares with the Nonno Nanni Stracchino, the mushroom sauce and a sprig of parsley.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola