Grilled Mushrooms with Olive Polenta and Paprika Ragout

Finely dice shallots, sauté in a small saucepan with 2 tablespoons olive oil until colorless. Add polenta and pour in vegetable soup while stirring. Simmer gently over medium heat for about 15 minutes, stirring occasionally.

Coarsely chop olives and add to polenta with 2/3 of the grated mountain cheese. Season with salt and pepper to taste and stir in the chopped herbs.

Clean the mushrooms, remove the stalk and fry them in a pan with a little olive oil on both sides.

Preheat oven to 180 °C top/bottom heat.

Place mushrooms on a baking tray with baking paper, fill with polenta and sprinkle with remaining cheese. Bake in the oven for about 10 minutes. Alternatively, prepare on a covered grill.

Wash, halve and seed peppers, then cut into about 2 x 2 cm cubes. Halve red onion and cut into thin wedges.

Sauté both in a small heated pot with a little olive oil.

Stir in sugar, bay leaf, tomato paste and paprika powder and deglaze with a dash of balsamic vinegar. Add a sip of water and season with salt and pepper.

Halve or quarter cherry tomatoes and simmer for about 2-3 minutes.

Season to taste and spread on plates, place the grilled mushrooms on top.

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