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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