3 cups of yellow corn flour
600 grams tree mushrooms
1 medium size onion
2 carrots
3 garlic cloves
one big cup of sour cream
1 tea spoon of dried basil
2 table spoons of olive oil
salt and paper to taste
Put in a frying pan the olive oil, the finely chopped onion fry then for 5-7 minutes in a low flame. Add the washed and chopped mushrooms and stir gently on a low flame. Cook for 20 mins then add the basil, salt and pepper to taste and the garlic cloves crushed, and keep it on the flame for another 3 minutes. Take off the stove and add the sour cream.
Separately bring to boil 4 bug cups of water, when boiling add a bit a salt and gradually add the yellow corn flour, and keep on string. The polenta needs to boil for about 15 minutes, depending on how big the cornflour is grounded .
Serve hot with a green lettuce salad or pickled cucumbers.
Enjoy!
