Polenta cake with mushrooms and cheese

What does it include?

Ingredients

• 200 g corn semolina (polenta)
• 800 ml of broth (vegetable or chicken)
• 300 g assorted mushrooms
• 1 small onion
• 2 cloves of garlic
• 150 g grated mozzarella cheese
• 50 g grated parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt, pepper and parsley

How to prepare it step by step?

Preparation

1. Preheat the oven to 190°C and grease a mold with butter.
2. Chop the onion and garlic. Clean and cut the mushrooms.
3. Heat 1 tablespoon of oil in a frying pan and sauté the onion for 5-6 minutes until soft and translucent.
4. Add the garlic and cook for 1 minute until fragrant. Add the mushrooms and sauté for 6-8 minutes until they release their moisture and turn golden brown. Season with salt and pepper, add parsley, and set aside.
5. Bring the broth to a boil. Add salt and gradually pour the polenta in a steady stream, stirring continuously to avoid lumps.
6. Cook over low heat for 8-10 minutes, stirring frequently, until the mixture thickens. Stir in the butter and 2/3 of the parmesan until melted and well combined.
7. Spread half of the polenta in the mold, pressing firmly to form a solid base.
8. Evenly distribute the sautéed mushrooms and half of the mozzarella over the polenta base.
9. Cover with the remaining polenta, smoothing the surface. Sprinkle the rest of the mozzarella and parmesan evenly on top.
10. Bake for 20-25 minutes until the top is golden and the cheese is bubbly and melted. For a more gratinated finish, bake an additional 2-3 minutes.
11. Remove from the oven, let rest for 8 minutes to set, then cut into slices and serve hot with a fresh salad.