Polenta and mushrooms

This is a yummy way to cook some leftovers of polenta

here the receipe :

Polenta and mushrooms

 

Stampa

Preparazione

1 Ora 30 Minuti

Cottura

30 Minuti

Tempo totale

2 Ore

 

Polenta and mushrooms, a delicious polenta recycling

Autore: Annalisa

Ricetta: Second Course

Cucina: Italian

Ingredienti

• 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

Preparazione

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.

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