Cornmeal Porridge with Mushroom Gravy

In a saucepan, bring 750 ml of water to a boil and add 1 tsp of salt. Pour in 220 g of cornmeal in a thin stream, whisking constantly to prevent lumps from forming.

Reduce the heat to low and cook the porridge uncovered for 20 minutes, stirring every 30–40 seconds, until it thickens and the water has almost completely evaporated. Remove from heat and let it stand covered for 10 minutes.

While the porridge is cooking, dice 1 onion finely and slice 300 g of white mushrooms.

Heat 2 tbsp of oil in a skillet. Sauté the onion for 3–4 minutes until soft, then add the mushrooms and cook for 8–10 minutes, until browned and the excess moisture has evaporated.

Sprinkle the mushrooms with 1 tbsp of flour, stir, and cook for 1 minute. Gradually pour in 400 ml of vegetable stock, stirring constantly until the gravy is smooth.

Season the gravy with salt to taste and simmer over low heat for 5 minutes, until slightly thickened.

Spoon the hot cornmeal porridge onto plates and serve with the mushroom gravy.