Botched polenta with mushrooms
Instructions
Put the mushrooms soaked in warm water.
Take a fairly firm when polenta is ready pour it on the work surface and allow it to cool.
Meanwhile, in a saucepan, heat 30 g of butter, add the clove of garlic (delete it just becomes Golden) and insaporitevi mushrooms well squeezed.
Add salt, pepper and Cook 10 minutes.
Prepare the béchamel sauce; When it is ready add some grated cheese and mushrooms with their cooking juice.
Cut the polenta slices cold now.
Grease a baking sheet, and alternate layers, place polenta and mushrooms.
The last must be of polenta dotted with some butter flakes and grated cheese.
Put the Pan in a preheated oven at 180 degrees for about an hour.
Serve.
The accompanying wine: Dolcetto Di Dogliani DOC Trentino Marzemino DOC, Cilento Rosso DOC.
Ingredients and dosing for 4 persons
- 350 g of yellow flour
- 100 g of dried mushrooms
- Bechamel
- 50 g of butter
- Grated cheese
- 1 clove of garlic
- Salt
- Pepper