Two millimetres of polenta

Emmanuel Renaut

2 l of milk
15 g of coarse salt
1 sprig of aromatic herbs
340 g of polenta
500 g of mixed mushrooms


Boil the milk and aromatic herbs. When boiled, add milk. Add the polenta and cook on a low heat for 2 and a half hours. Gently fry and chop the mushrooms.