Don't tell me I'm repetitive, but at Veneta DOC I can't help but offer you an "other recipe that features the" polenta and mushrooms "combination. Whether it is white, yellow or raw, it doesn't matter: polenta is a dish that I would place among my favorites, and today I propose it in the cheesy version. Just thinking about it, my mouth is watering: let's see how it is prepared!
Video of the Recipe
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Identity Card of the Recipe
- 99 KCal Calories per serving
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Ingrediants
- 1 liter of water
- 30 g of grated Parmesan cheese
- 200 g of Fontina cheese
- 1 sprig of parsley
- Q.b. of pepper
- Q.b. of salt
- 2 tablespoons of extra virgin olive oil
- 300 g of champignon or chiodini or pioppini mushrooms
- Pre-cooked food: 250 g of yellow corn flour
- 1 clove of garlic
Materials Needed
- Pyrex tray
- Casserole
- Whip
- Chopping board
- Cooking pan
- Ladle
- Scale weighs food
Preparation
- Pour the water into a large saucepan and bring to a boil. Add salt to taste and pour in the cornmeal, continuing to mix to avoid the formation of lumps. Cover with the lid and cook for 40 minutes, stirring occasionally .
Did you know that
To speed up the time, you can use precooked cornmeal. In this case, it is recommended to use 200 g of corn flour and to reduce the cooking time to 5 minutes.- Meanwhile, prepare the sautéed mushrooms. In a saucepan, heat a drop of oil and flavor with a clove of garlic. Pour the cleaned fresh mushrooms, salt and pepper to taste. Cook for 15-20 minutes over low heat, stirring occasionally. Finish with fresh parsley .
- Cut the cheese (Fontina, in this case) into slices.
- When the polenta is ready, proceed with shaping the recipe: with a ladle, take the polenta and place it on a baking dish alternating, in layers, with mushrooms, Fontina cheese and Grana. Finish with polenta and parmesan cheese.
- Place the mashed polenta in the oven at 200 ° C for 15-20 minutes until golden brown. Remove the polenta from the oven and let it cool before serving: in this way, you can obtain fairly regular slices of polenta.
Alice's comment - PersonalCooker
A delicious dish to which you can make countless changes to the filling: excellent with tomato and mozzarella, delicious with meat sauce (animal or vegetable, according to your tastes) and, for a rustic version, I recommend beans and tomatoes! Enjoy your meal!Nutritional values and Health Comment on the recipe
Polenta Pasticciata with Mushrooms and Cheese is a food that falls within the group of first courses.
It has an average energy intake, provided above all by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates tend to be complex, mainly unsaturated fatty acids and proteins above all with medium-high biological value.
Fiber is lacking and cholesterol is not very relevant.
Polenta Pasticciata with Mushrooms and Cheese is a food that can also be used in the diet against overweight and metabolic diseases, as long as in smaller portions than normal; it is contraindicated in case of lactose intolerance but not for gluten intolerance.
It could also be included in the lacto-ovo vegetarian diet but not in the vegan one.
The average portion of Polenta Pasticciata with Mushrooms and Cheese is about 250-400g (250-400kcal).
