|100 ml||heavy cream|
|100 ml||vegetable stock|
|50 g||button mushrooms|
|20 ml||balsamic vinegar|
|vegetable oil for frying|
In a small saucepan, bring vegetable stock, heavy cream, thyme, and rosemary to a boil.
Remove the herbs from the stock and season with salt and pepper.
Stir the polenta into the hot stock and cook for approx. 10 - 15 min. on low heat, stirring occasionally.
Meanwhile, clean and quarter mushrooms. Finely slice onion.
Fry onion and mushrooms in some vegetable oil. Sprinkle with a pinch of sugar and deglaze pan with balsamic vinegar. Season with salt and pepper. Allow to reduce for approx. 1 - 2 min. Top the polenta with the balsamic mushrooms and sauce.