Polenta cake with wild mushrooms

chef

Leonardo Pellacani

Other Ingredients

to taste Parsley

to taste Garlic

to taste Shallots

900 g Water

Mature pancetta 12 slices

For 6 person

Prepare the polenta using the Menù product according to the instructions and doses indicated on the package.

When it is ready transfer into ramekins lined with the pancetta and leave to cool.

In the meantime, sauté the mushrooms with a garlic and shallot base in a pan with a drizzle of oil.

Just before serving grill the cakes in the oven and then place at the centre of the plates.

Garnish with the wild mushrooms and serve.