Stewed mushrooms with ajvar on polenta

The combination of mushrooms and chickpeas with polenta might not be so impressive if ajvar and the aroma of garlic did not give it a special note of taste and color.

Preparation steps

Fry the garlic in oil and then the coarsely chopped mushrooms. Saute them for a few minutes, add salt and pepper and stir in the ajvar and drained chickpeas. Boil briefly.
Pour the cooked polenta into an oiled pan and when it cools down a bit, cut it into cubes

Serving

Pour the stewed mushrooms over the polenta, sprinkle with sliced spring onions and serve.

Advice

You can mix 2 tablespoons of chopped parsley in the polenta at the end of cooking.

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