POLENTA WITH MUSHROOMS AND EGGS.

 Composition:
Hard cheese – 100 g
Cornmeal, 200 g
A sprig of parsley – 1 PC.
A clove of garlic – 1 PCs.
Water – 300 ml
A piece of stale bread – 1 PC.
Milk – 200 ml
Butter – 20 g
Mushrooms – 200 g
Onion -1 PC.
Sour cream – 50 gr.
Chicken eggs – 2-3 PCs.
Salt, black pepper to taste
Method of preparation:

1. In a saucepan, mix the water with milk. On medium heat bring to the boil, a little salt. Crumble in a pan of stale bread, mix well.

2. Stirring constantly, add corn flour. Cook on a slow fire, all the time continuing to mix with a whisk or wooden spoon, 10-15 minutes Cheese to grate on a coarse grater, add in the polenta in small portions, cook another 10 minutes stirring constantly.

3. Melt the butter in a pan, fry chopped garlic until Golden brown, add in the polenta, add the crushed dried parsley. Stirring occasionally cook for another 5 minutes. The polenta is ready.

4. Clean the mushrooms, separate the caps from the legs.

5. Finely chop the mushrooms (legs very finely) and fry in butter on high heat for 10 min.

6. Add the onions, roughly chopped, stir, cook another 5 minutes.

7. Add sour cream and a little boiling water, salt, pepper, stir, simmer on low heat 25 minutes.

8. In a pan prepare usual fried eggs.

9. The dish is polenta with mushrooms and eggs ready!