Polenta dumpling with mushrooms - quickezrecipes.com

Cooked polenta baked with mushroom mixture and grated parmesan cheese.

Ingredients:

For the polenta: 1 cup of polenta 60 ml olive oil ground pepper water salt For the mushroom mixture: 225 g mushroom mixture (mushrooms, porcini) 250 ml chicken stock 2 tbsp sunflower oil 1 tbsp fresh thyme leaves 1 piece of tomato 1 pc onions 1 pc carrots 1 pc of garlic cloves piece of celery ground pepper salt To finish: 4 tablespoons grated Parmesan

Procedure:

1. Place the peeled finely chopped onion, cleaned coarsely grated carrot and celery in a pot with heated oil, season with salt and pepper and sauté for 5 minutes, stirring occasionally, to soften the Vegetable Recipes
2. Add the peeled crushed garlic clove, cleaned sliced mushrooms, thyme leaves and sauté for 3 minutes, stirring constantly, then add the diced tomato and heat for another 2 minutes
3. Finally, gradually pour in the chicken stock and cook for 30 minutes or until the mixture thickens, then remove from the heat and leave to cool
4. In a bowl mix the polenta with 2 tablespoons of water, then gradually add the moistened polenta to 1 litre of boiling salted water, bring back to the boil and cook the polenta according to the instructions on the packaging, remove from the heat, stir in the oil and season with salt and pepper to taste
5. Spread half of the polenta on the bottom of the baking dish, layer the mushroom mixture on top, cover with the remaining polenta, sprinkle with finely grated Parmesan cheese, place in a preheated oven at 180 °C and bake for 40 minutes.