Polenta pie
Instructions
Prepare the béchamel sauce with ingredients listed above.
Go then to cooking mushrooms: wipe and rinse thoroughly under running water, dry thoroughly, slice them and make them jump into a pan with a few tablespoons of olive oil and the onion, peeled and chopped.
When done, season with salt, add the cream (if you want), parsley and chopped garlic, stir and turn off.
Prepare a rather soft polenta.
Then grease a baking sheet with oil, sprinkle a layer of polenta, one of béchamel sauce, sprinkle grated Parmesan cheese, then a layer of mushrooms and finally cover with polenta and finish off with diced caciotta.
Put in the oven already warm and cook rather lively focus for about a quarter of an hour.
Ingredients and dosing for 4 persons
- For the bechamel:
- Olive oil extra virgin
- Wholewheat flour (sifted flour or 2 type)
- Vegetable broth (or broth for cooking)
- Thyme
- Salt
- For the sauce:
- 1000 g of mushrooms
- 1 onion
- Olive oil extra virgin
- Salt
- 25 cl of cream (optional)
- 1 clove of garlic
- Few sprigs of parsley
- 100 g of parmigiano
- 100 g of fresh caciotta cheese
- For the polenta:
- 500 g of yellow corn flour
- Salt