Polenta with Cheese and Mushrooms

Ingredients

Corn grits 300 g

Milk 1000 ml

Fontina cheese 200 g

Butter 1 tbsp

Egg yolk 2

Mushrooms 400 g

Olive oil 3 tbsp

Garlic 1 clove

Parsley 1 tbsp

Béchamel sauce 1000 ml

Bring the milk to a boil with salt, then gradually add the corn grits. Reduce heat to low, cover, and simmer for about 45 minutes, stirring every 5 minutes.

One minute before the end of cooking, add the butter, half the grated cheese, egg yolks, salt, and pepper to taste. Mix thoroughly, and remove from heat.

 Then, take a baking sheet or tray and spread the polenta in a layer no thicker than 2.5 cm. Cool it as quickly as possible.

While the polenta is cooling, fry a clove of garlic (which you then remove from the pan) and the chopped mushroom mix in olive oil. Season the mushrooms with salt and pepper and cook over medium heat for about 15 minutes. Add the parsley toward the end of cooking.

5. Once the polenta has cooled, take a cup or other round container and, brushing the edges with oil, pipe out 8 circles. Place a circle of polenta in the bottom of each of 4 individual ceramic or ovenproof glass molds, then layer them: béchamel, mushrooms, cheese, polenta circle, and then béchamel again, mushrooms, and cheese.

Preheat the oven to 200°C and bake the polenta until the cheese is golden brown.

 Serve hot in the same container it was baked in.

Enjoy!