Prep
2 hrCook
1 hrLevel
MediumRating
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Loading...| 350 g/12 oz coarse polenta flour 50 g/2 oz butter, plus extra for greasing | |
| 1 clove garlic 1 quantity Bechamel Sauce | |
| 50 g/2 oz Parmesan cheese, freshly grated salt and pepper |
| 1. | Place the mushrooms in a bowl, add warm water to cover and set aside to soak for 20 minutes. Make a fairly stiff polenta. |
| 2. | When it is ready, pour it on to a work surface or tray and leave to cool and set. |
| 3. | Meanwhile, melt 25 g/1 oz of the butter in a pan , add the garlic and cook until it turns golden brown, then discard it. |
| 4. | Drain the mushrooms, squeezing out as much liquid as possible, and add to the pan. Season with salt and pepper and cook for 10 minutes. |
| 5. | Stir the mushrooms and their cooking juices into the bechamel sauce with half the Parmesan: Preheat the oven to 180°C/350°F/Gas Mark 4 and grease an ovenproof dish with butter. |
| 6. | Cut the cold polenta into slices and arrange in alternating layers with the mushroom mixture in the prepared dish, ending with a layer of polenta. |
| 7. | Dot with the remaining butter, sprinkle with the remaining Parmesan and bake for about 1 hour. |
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