Polenta mushroom cake

Name: Polenta mushroom cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 375 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 200 g Polenta (Italian corn semolina); 250 g Mushrooms; 1 collar Thyme; 3 TABLESPOONS Olive oil; 7-10 Tbsp Lemon Pepper; 40 g Parmesan cheese from the piece; 1 medium onion; 1 Garlic clove; 2-3 stem(s) Parsley; 1 can(s) (850 ml; 500 g of extractable weight) Tomatoes; 7-10 Tbsp Pepper; 3 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Oil

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

375 ml Milk
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
200 g Polenta (Italian corn semolina)
250 g Mushrooms
1 collar Thyme
3 TABLESPOONS Olive oil
7-10 Tbsp Lemon Pepper
40 g Parmesan cheese from the piece
1 medium onion
1 Garlic clove
2-3 stem(s) Parsley
1 can(s) (850 ml; 500 g of extractable weight) Tomatoes
7-10 Tbsp Pepper
3 TABLESPOONS Balsamic vinegar
7-10 Tbsp Oil

Directions

1
Bring milk to the boil with 375 ml water. Season to taste with salt and nutmeg. Sprinkle polenta while stirring. Let it boil for about 3 minutes, take it off the stove and let it swell covered for about 10 minutes.
2
In the meantime, clean the mushrooms, possibly wash them and cut them in half. Wash the thyme, dab dry and pluck except for a few stems for garnishing. Heat 1 tablespoon of oil in a frying pan and fry the mushrooms for about 3 minutes until golden brown.
3
Add the thyme and fry briefly. Season with salt and lemon pepper. Take out and put aside. Grate parmesan finely and stir into the polenta mixture. Stir about 2/3 of the mushrooms into the polenta mixture.
4
Grease a box mould (approx. 1.2 litres capacity) with oil, fill in the polenta mushroom mass and put in a cool place for approx. 2 hours. In the meantime peel onion and garlic. Dice onion finely and chop garlic finely.
5
Heat 1 tablespoon of oil in a saucepan and sauté the onion in it until golden brown. Wash the parsley, dab dry, pluck and cut into strips. Add the garlic and parsley to the onion and sweat briefly.
6
Chop the tomatoes while still in the tin and add them. Let simmer for about 30 minutes. Season to taste with salt and pepper. Marinate remaining mushrooms with balsamic vinegar. Turn out the polenta mushroom cake and cut it into about 12 slices.
7
Heat the remaining oil in a coated pan and fry the polenta slices in it until golden brown. Arrange the polenta mushroom cake with the marinated mushrooms and tomato sauce on plates. Garnish with the remaining thyme stems.