Baked Polenta with Mushrooms
Overcooked polenta topped with sautéed mushrooms and creamy yogurt sauce. Try this and more recipes from Spoonsparrow!
Ingredients
- 500 ml vegetable broth
- Salt
- 125 g cornmeal (instant)
- 1 tbsp Olive Oil
- Salt
- pepper (ground)
- nutmeg
- oil (for the baking tray)
- 100 g grated cheese (e.g., Pecorino, Emmental, Parmesan)
- 1 onion
- 200 g oyster mushrooms
- 200 g shiitake mushrooms
- butter (for cooking)
- Salt
- pepper (ground)
- 150 g yogurt
- 2 Tomatoes
- parsley
Instructions
-
1.
Bring the vegetable broth and a pinch of salt to a boil in a pot. Stir in the cornmeal, bring back to a boil, and let it thicken while stirring occasionally.
-
2.
Preheat the oven to 200°C (fan). Brush a baking tray with oil.
-
3.
Remove the polenta from heat, stir in oil, season with salt, pepper, and nutmeg. Spread the mixture about 1 cm thick on the tray. Sprinkle grated cheese over it and bake for about 10 minutes until golden brown.
-
4.
Meanwhile, dice the onion, clean the mushrooms, and cut them into bite-sized pieces. In a large pan melt butter and sauté onions, add mushrooms, and cook for about 5 minutes. Season the mushrooms.
-
5.
Whisk yogurt until smooth, season with salt and pepper, finely chop parsley and stir in. Dice tomatoes and fold into the sauce.
-
6.
Cut the finished polenta into wedges and serve topped with mushroom mixture and yogurt sauce.
