Creamy Polenta Bake with Mushrooms, Leek and Alpine Cheese
A creamy cornmeal bake with juicy mushrooms, leek and plenty of mountain cheese. It is filling, warming and perfect for a cold autumn or winter day.
By yumbelo · 4 servings · 60 minutes
Ingredients
- 200 g Cornmeal (polenta)
- 750 ml Water
- 450 ml Milk
- 20 g Butter
- 300 g Button mushrooms
- 200 g King oyster mushrooms
- 300 g Leek
- 2 pc Garlic cloves
- 2 tbsp Olive oil
- 1 tsp Thyme, dried
- 3 pc Eggs
- 150 g Alpine cheese, grated
- 1 pinch Nutmeg, grated
- Salt
- Black pepper
Method
- Preheat the oven to 200 °C, conventional heat. Grease an ovenproof dish of about 2 liters.
- Clean the button mushrooms and king oyster mushrooms and slice them. Cut the leek into thin rings and wash thoroughly. Finely chop the garlic cloves.
- Heat the olive oil in a large pan and fry the mushrooms over high heat for 6 to 8 minutes, until the liquid has evaporated. Add the leek and garlic and fry for 3 minutes more. Season with salt, pepper and thyme and set aside.
- Bring the milk, water and a pinch of salt to a boil in a large pot. Sprinkle in the cornmeal while stirring constantly and let it swell over low heat for 5 minutes, stirring.
- Stir the butter, 80 g of the alpine cheese and the nutmeg into the polenta. Season with salt and pepper.
- Let the polenta cool slightly, then stir in the eggs one at a time.
- Spread half of the polenta smoothly in the baking dish. Distribute the mushroom-leek mixture over it and cover with the remaining polenta.
- Sprinkle the remaining alpine cheese (70 g) over the bake and bake in the oven for 25 to 30 minutes until golden brown.
- Let the bake rest for 10 minutes after baking, then cut into four portions and serve.