Ingredients:

150gr shiitake mushrooms

125gr corn flour

125gr polenta

1lt water

20 cherry tomatoes

2 cloves garlic

1 onion

qs coconut oil

qs coriander

qs white wine

qs olive oil

qs salt

qs black pepper

qs oregano

Preparation:

1. In a pan with hot olive oil place the finely chopped onion leaving it to brown slightly. Add the chopped garlic and then put 1/3 of the chopped shiitake mushrooms. ? ?

2. Add the white wine and let the alcohol evaporate. After that add the water.

3. Add the chopped coriander and leave it to cook for while in order get more flavour. The idea is to get tasty broth for polenta to cook in. Season with salt and pepper. ?

4. Slowly add the mixture of polenta with the flour stirring constantly. Let it thicken slowly baking for about 25 / 30min. Stirring regularly. Some people like it with small "pieces" and some who like totally smooth, for those who like smooth you can dissolve slightly in cold water as it does with Cornstarch before use. ?

5. It can be eaten like that as the Algarve Xerém.

6. Pour the mixture into a serving dish and bake at 180 degrees for about 15 minutes to make the polenta more consistent. ?

7. Take to the oven also a platter with cherries tomatoes seasoned with olive oil, coarse salt, ground black pepper and oregano for about 10 minutes. ?

8. Take the polenta out of the oven and let it cool down in the refrigerator, after which you can cut in a rectangular shape and blush in a pan with coconut oil until it gets that irressistible golden brown. ?

9. In a pan with hot olive oil put the remaining shittake. Sauté them well. Season with salt and pepper and in the end add chopped garlic.

10. Serve immediately.

This recipe was prepared for the Organic Grocery by Mota, from Alho Francês. here

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