Cornmeal Pies with Mushrooms and Cheese

Name: Cornmeal Pies with Mushrooms and Cheese - Iuliana A.
Ingredients: 200; 300 g cornmeal; 100 g butter; 100; 150 g mozzarella (or another melting cheese); salt; 1 medium onion; 6; 7 larger mushrooms; dill to taste; salt and pepper to taste; 2; 3 cloves of garlic; finely crushed; a little oil for the mushrooms; 100; 150 ml white wine; breadcrumbs or Panko; cheese for serving (optional); sour cream or yogurt for serving (optional)

Appetizers - Cornmeal Pies with Mushrooms and Cheese by Iuliana A. - Recipia

Mushrooms and onions are cleaned and washed, ensuring that we remove any impurities or dirt left on them. The onion is finely chopped, and the mushrooms are sliced into thin rounds for even cooking. In a large skillet, we add a little olive, coconut, or palm oil, depending on personal preferences. When the oil is heated, we add the chopped onion and sauté it over medium heat until it becomes transparent and fragrant. This is the delicious base of our dish. Next, we add the sliced mushrooms and sauté them together with the onion, stirring occasionally to allow them to release their juices and flavor. After a few minutes, when the mushrooms start to soften, we season with salt and pepper to taste. Then, we pour white wine over the mixture and let it simmer on low heat until all the liquid reduces. This step will intensify the flavors and give our dish a refined note. Finally, we add the crushed garlic, stir quickly, and remove the skillet from the heat, allowing the mixture to cool slightly. In parallel, we prepare the polenta. We bring a pot of water and salt to a boil, waiting for it to reach boiling point. When the water is boiling, we add the cornmeal in a rain-like manner, continuously stirring with a whisk to avoid lumps. It is important to achieve a thick polenta with a creamy texture. After boiling for a few minutes, we add the sliced butter and mix well to melt it completely. Then, we add the grated cheese and continue to stir until everything is well combined. We check the taste and adjust with salt if necessary. The polenta should have a thicker consistency to be shaped later. After the polenta has cooled slightly, we use a spoon to take small portions from it. With the help of our palms, we form a nest where we will add the mushroom mixture. We cover it with another layer of polenta and form balls or patties, being careful that they are not too soft to avoid deformation during cooking. It is recommended to moisten our palms with water to prevent the polenta from sticking to our hands. On a plate, we put the breadcrumbs, and each ball is rolled well in them, then placed on a baking sheet lined with parchment paper. If you want a richer version, you can dip the balls in beaten egg, then in breadcrumbs, and again in egg to achieve a crispy crust. They can be fried in a skillet with plenty of oil over high heat to brown nicely, being careful not to leave them too long so that the polenta remains firm. Alternatively, if you prefer to bake them, you can place them under the grill in the oven to achieve a golden and appetizing crust. They are served hot, sprinkled with cheese and accompanied by sour cream or yogurt, and for a fresh note, they can be decorated with finely chopped parsley. We enjoyed them with homemade yogurt, a lighter choice but just as delicious, perfectly complementing this tasty and comforting dish.