Polenta with Mushrooms and Cheese
- 1/2 cup cornmeal
- 1-1/2 cups milk
- 200 grams sharp cheese, shredded
- 2 egg yolks, lightly beaten
- 1 lb (3 trays) mixed mushrooms, chopped
- 1 tablespoon minced parsley (optional)
- 1 cup bechamel sauce (butter, flour, milk)
- 3 tablespoons olive oil
- 1 clove garlic, chopped
- A walnut-sized chunk of butter
- Salt and pepper to taste
Preparation:
Heat milk to boiling.
Stir in the cornmeal and stir vigourously to prevent clumping.
Stir in the butter, half the cheese and the egg yolks.
Press into two greased bread pan so that polenta is about 1" thick in each.
Leave to cool.
Cook the mushrooms and garlic in olive oil/butter.
Dust with parsley
Preheat oven to 400 degrees
Prepare bechamel sauce by melting 2 tbsp butter in a pan. Stir in 2 tbsp of flour. Add 1.5 cups of milk and stir until thickened.
Put about half the mushrooms, half the remaining cheese and half the bechamel sauce on one of the polenta crusts.
Lay the second polenta crust on top and put the remaining mushrooms, cheese and bechamel sauce on top of that.
Bake at 400 degrees for about 60 minutes.
Notes:
