Ingredients
- 400 ml water
- 1/2 tablespoon butter
- 3/4 teaspoon salt
- 100 g polenta
- grated ementaler cheese
- 10 g dried porcini
- 150 g champignon
- 2 tablespoon aceto balsamico
- 2 tablespoon sherry
- 80 ml chicken stock
- 1 shalot
- salt, pepper
- 100 g butter
- 70 ml créme fraiche
- 1 tablespoon flour
Description
I Prepared Some Dijon Mustard, Thyme Marinated Pork Tenderloin Which I Fried Fast. I Served It Again With Beans And Bacon.
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