Polenta casserole with mushrooms and cheese

4 servings

50 minutes

It is better to use cereal-lentil polenta in the casserole.

Energy value per serving

• Calories: 409.4
• Proteins: 27.1g
• Fats: 22.1g
• Carbohydrates: 26.8g

Ingredients

• Lentil flour: 75 g
• Champignons: 200 g
• Onion: 1 pc
• Chicken egg: 2 pc
• Cheese: 200 g
• Sour cream: 2 tbsp
• Milk: 120 ml
• Salt: pinch
• Whole grain flour: 75 g

Cooking steps

1. Pour lentil and whole grain flour into boiling salted water in a stream, stirring constantly. Cook until thickened (10 minutes). Leave to cool.

   Required ingredients:

   • Lentil flour: 75 g
   • Whole grain flour: 75 g
   • Salt:  pinch

2. Slice the mushrooms thinly. Chop the onion finely. Sauté the mushrooms and onion (5–7 minutes).

   Required ingredients:

   • Champignons: 200 g
   • Onion: 1 piece

3. In a deep container, combine eggs, sour cream, milk, salt, and pepper. Whisk the mixture.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Sour cream: 2 tablespoons
   • Milk: 120 ml
   • Salt:  pinch

4. Add onion with mushrooms and polenta, mix everything.

   Required ingredients:

   • Champignons: 200 g
   • Onion: 1 piece
   • Lentil flour: 75 g
   • Whole grain flour: 75 g

5. Pour into an oiled form, smooth the surface with a spoon, and bake. Sprinkle cheese on top. Bake in the oven for 20 minutes until done.

   Required ingredients:

   • Cheese: 200 g

6. The casserole turns out airy with a very unusual taste, and it's also healthy!