Baked Polenta with Mushrooms, Tomatoes, and Mozzarella
Main Dishes • European
Description
Baked polenta with mushrooms, tomatoes, and mozzarella
Ingredients
- Water 2 cups
- Polenta 5 oz
- Salt a pinch
- Tomatoes 2 pieces
- Garlic 1 clove
- Sun-Dried Tomatoes to taste
- Pickled Chanterelles 5 pieces
- Melted Cheese 5 oz
- Parmesan Cheese to taste
- Lemon-Pepper Mix to taste
- Rosemary 1 bunch
- Herbes de Provence to taste
- Olive Oil to taste
Step-by-Step Guide
Step 1
Finely chop 1 large or 2 small cloves of garlic and 2 medium-sized fresh tomatoes.
Step 2
In a heated skillet, add a few pieces of sun-dried tomatoes in oil, garlic, and fresh tomatoes; optionally add some olive oil.
Step 3
While the tomatoes and garlic are frying, chop about 5 large or 10 small champignon mushrooms and add them to the skillet, season with salt, add herbs de Provence/Italian herbs, and stir. Monitor to ensure the mixture in the skillet is neither too juicy nor too dry, and cook until semi-done.
Step 4
In a pot, bring water to a boil and add salt. While stirring continuously, pour in the polenta and cook for 3-5 minutes. If the polenta seems too thick, you can add more boiling water.
Step 5
Preheat the oven to 355°F.
Step 6
Grease a baking dish, preferably rectangular, with a thin layer of oil, and spread a layer of polenta about 1 cm high on the bottom. Top with thinly sliced mozzarella, the mushroom and tomato mixture, sprinkle with pepper mix, then repeat - layer of polenta, layer of mozzarella, layer of filling. Optionally, garnish with rosemary.
Step 7
Sprinkle the dish with grated Parmesan cheese and place it in the oven for 20-30 minutes.
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