Polenta, mushrooms and chickenbreast with truffle and pecorino, real Italy

Po-lenta, from the Po area, was originally food for poor people. Polenta is made from corn which Colombus took to Spain. You can eat it as a kind of puree, rather boring, or you can use it in a more creative way. A famous brand for polenta is Valsugana. They have already a variety based on different tipes of grain.

Boil the polenta in a large pan, to avoid splashing. Take 75 grams of whole grain or normal polenta for 2p and boil in 0.5 liter of salted water. Once ready, stop the fire and add 1 large table spoon of truffle tapenade, a few table spoons of grated pecorino, pepper, salt and a little drizzle of good olive oil.

Bake a portion of oyster mushrooms, 300-400 grams and 4 chopped garlic cloves in a drizzle of olive oil. Add a few stems of fresh rosemary. Once the mushrooms are done, add pepper and salt.

Season the chicken breast with chicken herbs. Bake at both sides. Slice the chicken breast. Serve the dinner. Add some extra salad to increase the vegetable quotum.

Thanks, delicious.nl.


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