Polenta with Mushrooms

Bring the water to a boil. Pour in the polenta, reduce the temperature, and while stirring constantly cook for ca. 5 minutes. Remove the polenta from the stove, cover and leave to swell for 5-7 minutes. Grate or crumble the goat cheese, before stirring it and the butter into the polenta. Season with salt, pepper, nutmeg, and herbs.

Wash, dry and slice the mushrooms. Melt the butter for the mushrooms in a pan. Peel and chop the onions into medium sized pieces. Peel and mince the garlic, alternatively you can press the garlic through a garlic press. Add the onions and garlic to the pan and sauté for a few minutes. Add the mushrooms and cook for ca. 8-10 minutes. Add the balsamic vinegar, and cook until most of the liquid has been reduced. Season with salt and pepper.

Divide the polenta between 4-6 bowls. Top with the mushrooms, and decorate with the sprouts and some extra goat's cheese.