Where I grew up polenta is a really big thing. It is our national receipt whit it’s traditions coming from hundreds of years ago. Today I’m going to share one of my favorite receipts of polenta served totally nontraditional. This is an easy recipe that will be loved by your family - this I can promise.
- Cornflower 3 cups
- Mushrooms 6 cups
- Goat cheese 300g
- 1 big onions
- 0.5 teaspoons salt
- tablespoon of any oil
Put a pan with water and salt to boil. In the meantime chop the onions and fry them with oil until translucent then add half of the mushrooms. Cook everything until the water from the mushrooms evaporates and set aside. In the boiling water add the cornflower half of the cup at the time mixing it so there are no lumps. Mix the polenta until it hardens and boils it for another 5 min.
Take an oven-tray, cover it with baking paper and while the polenta didn’t harden pour it on the baking sheet, spreading it until even. Cover the polenta with cooked mushrooms and add chopped mushrooms that we left uncooked. Cover it all with torn pieces of goat cheese and put it in the oven on 180C for 30min.
When the polenta is cooked, leave it to cool for at least 20 min, cut it into pieces and enjoy.