Recipe by Astrid Fronteau @chhhop
Ingredients for 6 people :
250 g polenta
75 cl milk
1 tablespoon herbes de Provence
12 slices bacon
3 eggs
30 cl Jean-Yves Bordier liquid cream
80 g Terra Candido Parmesan cheese
500 g Terroirs d’avenir mushrooms
500 g Terroirs d’avenir cloves
3 Terroirs d’avenir carrots
2 Terroirs d’avenir onions
2 cloves Terroirs d’avenir garlic
20 cl red wine
1 small bunch tarragon
2 tablespoons flour
Salt and pepper
Wash and dry mushrooms. Trim the earthy feet and cut into strips. Heat a drizzle of olive oil in a sauté pan and sauté a chopped onion. Add the mushrooms and cook over medium heat, stirring regularly, for up to 5 minutes.
Remove from the pan and set the mushrooms aside.
In the same frying pan, heat a drizzle of olive oil. Peel the carrots, slice and sauté. Mince the onions and add half the herbes de Provence and the crushed garlic.
Add the flour and simmer for a few seconds. Deglaze with red wine and cook for 30 min. Moisten the preparation during cooking if the sauce reduces too much. Wash and chop tarragon.
While the carrots are cooking, prepare the creamy polenta.
Pour 50 cl water and 75 cl milk into a large saucepan. Bring to the boil. Pour in the polenta and stir. Season with salt and pepper, then add the herbes de Provence and cook for 5 minutes over low heat. Add the cream, Parmesan and a knob of butter to make a creamy polenta. When the carrots are cooked, add the mushrooms and tarragon.
Cook the soft-boiled eggs (5 min in boiling water) and grill the bacon over high heat for crispiness!
Arrange in a shallow dish. Serve and enjoy.
