Baked polenta with mushrooms

Polenta with mushrooms baked – a delicious and comforting dish, perfect for a fasting day or simply to enjoy a flavorful vegetarian meal full of aromas and textures. This dish combines tradition with innovation, transforming simple ingredients into something truly special.

Preparation time: 20 minutes
Baking time: 25 minutes
Total time: 45 minutes
Number of servings: 4-6

Necessary ingredients:
- 400 g canned mushrooms (or fresh, if you prefer)
- 3 medium onions
- 4 cloves of garlic
- 3 tablespoons sun-dried tomatoes in olive oil
- Salt and pepper, to taste
- 3 tablespoons olive oil (for frying)
- For the polenta:
- 350 g cornmeal
- 1.5 l water
- 1 teaspoon salt
- 1 tablespoon olive oil

Step by step:

1. Preparing the mushrooms:
Start by draining the canned mushrooms in a colander. Make sure they are well-drained so that you don't add excess water to the dish. If using fresh mushrooms, clean them and slice them thinly.

2. Frying the onions:
Chop the onions into medium pieces, not too finely, to keep their texture. In a frying pan, add the 3 tablespoons of olive oil and sauté the onions over medium heat. Stir occasionally and wait for them to become translucent.

3. Adding the tomatoes:
Once the onions have changed color, add the chopped sun-dried tomatoes. Let them cook for 2 minutes, stirring constantly, to combine the flavors.

4. Baking the mushrooms:
Add the mushrooms to the pan and reduce the heat to low. Cover the pan with a lid and let them cook for 5-6 minutes. If needed, add half a cup of water to prevent sticking. Afterwards, add the finely chopped garlic, seasoning with salt and pepper to taste.

5. Preparing the polenta:
In a large pot, bring the water to a boil, add the salt, olive oil, and a tablespoon of flour (to help the polenta be fluffier). When the water is boiling, add the cornmeal in a rain, stirring quickly with a whisk to avoid lumps. Cook the polenta over low heat, stirring constantly, until it becomes thick but not too dense.

6. Assembling the dish:
In a baking dish lined with parchment paper or greased with oil, pour half of the polenta and level it with a spatula. Then, add the mushroom mixture, distributing it evenly. Cover with the remaining polenta, smoothing the surface.

7. Baking:
Preheat the oven to 180°C and place the dish in the oven for 20-25 minutes, until the polenta is lightly browned on top.

Practical tip:
If you prefer a crunchier crust, you can drizzle a little olive oil over the polenta before baking. You can also add grated cheese (for example, telemea cheese) between the two layers of polenta and mushrooms for a richer flavor.

Nutrition and benefits:
This recipe is not only delicious but also healthy. Mushrooms are an excellent source of plant-based protein, vitamins (especially B and D), and minerals, while polenta is rich in carbohydrates, providing the necessary energy for an active day. It is a filling dish but low in calories, ideal for those who want to stay fit.

Possible variations:
To customize this recipe, you can add vegetables such as spinach or zucchini, or you can experiment with different types of mushrooms, such as shiitake or champignon. You can also replace the sun-dried tomatoes with fresh tomato puree for a different flavor.

Serving:
This polenta with mushrooms can be served hot, alongside a fresh vegetable salad or as a side dish for a baked meat. A delicious combination of flavors and textures that will delight anyone's taste buds!

Frequently asked questions:
1. Can I use fresh mushrooms instead of canned?
Yes, fresh mushrooms provide a more intense flavor, but make sure to cook them enough to eliminate excess water.

2. How can I make the polenta fluffier?
By adding a tablespoon of flour to the boiling water, the polenta will become fluffier and airier.

3. Is this recipe suitable for vegans?
Yes, it is a completely vegan recipe, due to the ingredients used.

4. Can I add additional spices?
Sure! Spices like paprika, oregano, or basil can add a delicious flavor.

5. What other recipes can it be combined with?
This polenta with mushrooms pairs perfectly with a spicy tomato sauce or a cabbage salad.

I hope you will try this delicious recipe for baked polenta with mushrooms! It's a wonderful way to bring flavor and warmth to your meals. Bon appétit!