How to make
Heat the butter (20 g) with olive oil (1 tbsp.) over low heat. Add the garlic cloves, cut into slices, in them.
When the garlic releases its aroma, add the mushrooms, also cut into slices and cleaned in advance.
Cook, until the sauce released by the mushrooms is reduced and they are tender and soft.
Season with salt, black pepper, rosemary and remove from the heat.
Heat the mixed milk and mushroom broth in a pot. When they reach a boiling point, pour the corn semolina - polenta. Reduce the heat and boil, by stirring constantly, until the mixture has thickened and is mushy. Then add salt, butter (20 g) and lemon juice.
Stir for another minute or two and distribute onto two serving plates. Distribute the mushrooms on top and serve.
Enjoy your meal!
