·       4 glasses vegetable broth

·       1 glass cornmeal

·       2 tablespoons butter

·       2 tablespoons 30% sour cream

·       1/2 glass finely grated parmesan

·       50 g feta cheese

·       200 g mushrooms

·       1 onion

·       2 garlic cloves

·       1/2 teaspoon thyme

·       Sprig of dill

·       Salt and pepper

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Boil the broth with a teaspoonful of saltin a pot. When it starts to boil, pour slowly the cornmeal, constantly stirring. Stir thoroughly and reduce the flame to a minimum. Cover the pot witha lid and cook for around 30 minutes. Uncover the pot every couple of minutes and stir the polenta energetically. Remove the pot from the burner. Add the butter, sour cream and cheese. Stir thoroughly, cover the pot with a lid and put away for 10 minutes. In the meantime, fry the peeled and chopped onion with mushrooms cut into quarters on heated oil on a frying pan. When the onion becomes glassy and the mushrooms become golden brown, add the peeled and chopped garlic and thyme and mix. Put the mushrooms over onto the polenta and pour with crumbled feta cheese and dill.

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