Polenta and mushrooms

This is a yummy way to cook some leftovers of polenta

here the receipe :

Polenta and mushrooms
Tempo totale
Polenta and mushrooms, a delicious polenta recycling
Ricetta: Second Course
Cucina: Italian
  • 400 g of already cooked polenta
For the mushrooms:
  • 30 g of dried mushrooms mixed or porcini
  • white wine to taste
  • vegetable broth to taste
  • 1 shallot
  • 1 clove of garlic
For the sauce:
  • 20 g of butter
  • 20 g of flour type 00
  • 200 g of milk
  • 20 g of grated cheese
  • nutmeg
To garnish:
  • breadcrumbs
  • flakes of mountain cheese
Cook the mushrooms:
  1. Chop the shallots and brown with a clove of garlic and a little oil.
  2. Add the mushrooms previously soaked a couple of hours.
  3. add salt, sprinkle with parsley.
  4. Bake for 30 minutes blending with white wine and vegetable stock.
Prepare the sauce:
  1. Melt the butter over low heat, combine the flour and mix.
  2. Add milk and continue stirring with a whisk until the mixture comes to a boil and begins to thicken.
  3. Turn off, add the cheese, salt and nutmeg.
  4. Mix the mushrooms with the sauce, not too much, leave a little lumpy mixture, so that they feel the mushrooms in your teeth.
  5. Spread the polenta on a baking paper with moistened hands of oil.
  6. Spread the cream on the surface and roll up.
  7. Let the mixture cool in the refrigerator for half an hour.
  8. Remove it and slice it.
  9. Pass each slice in breadcrumbs.
  10. Butter the baking dish, arrange the slices of the roll, sprinkle branzi flakes and cook in the oven grill for about 20-30 minutes.


pasticcio-polenta-funghi pasticcio-polenta-funghi-photo2

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