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🍽️ Baked Polenta with Mushrooms

404 kcal · 30 min · 4 servings

Ingredients

• 500 ml vegetable broth
• salt
• 125 g cornmeal (instant)
• 1 tbsp olive oil
• salt
• pepper (from the mill)
• nutmeg
• oil (for the baking sheet)
• 100 g grated cheese (e.g. Pecorino, Emmental, Parmesan)
• 1 onion
• 200 g oyster mushrooms
• 200 g shiitake mushrooms
• butter (for cooking)
• salt
• pepper (from the mill)
• 150 g yogurt
• 2 tomatoes
• parsley

Instructions

1. 1. Bring the vegetable broth and a pinch of salt to a boil in a pot.
2. 2. Stir in the polenta cornmeal until evenly distributed.
3. 3. Let the mixture come to a boil.
4. 4. Reduce the heat and let the polenta swell while stirring occasionally.
5. 5. Preheat the oven to 200 degrees Celsius fan-forced.
6. 6. Brush a baking tray with some oil.
7. 7. Remove the polenta from the heat.
8. 8. Stir some oil into the polenta mixture.
9. 9. Season the polenta with salt, pepper, and nutmeg.
10. 10. Spread the polenta mixture about one centimeter thick onto the prepared baking tray.
11. 11. Grate the cheese and sprinkle it evenly over the polenta.
12. 12. Place the tray in the oven and bake the polenta for about 10 minutes until the cheese is golden brown.
13. 13. Finely dice the onions while the polenta bakes.
14. 14. Clean the mushrooms and cut them into bite-sized pieces.
15. 15. Melt the butter in a large pan.
16. 16. Sauté the onions in the butter.
17. 17. Add the mushrooms to the pan.
18. 18. Simmer the vegetables for about 5 minutes.
19. 19. Season the mushroom vegetables to taste.
20. 20. Stir the yogurt smooth in a separate bowl.
21. 21. Season the yogurt with salt and pepper.
22. 22. Finely chop the parsley.
23. 23. Stir the parsley into the yogurt.
24. 24. Dice the tomatoes.
25. 25. Fold the tomato cubes into the yogurt sauce.
26. 26. Cut the finished polenta into four corners.
27. 27. Serve the polenta with the mushroom vegetables and the yogurt sauce.

Nutrition per serving

• kcal: 404
• Protein: 14 g · Fett/Fat: 25 g · Carbs: 34 g