Baked polenta with mushrooms, tomatoes and mozzarella
4 servings
40 minutes
Baked polenta with mushrooms, tomatoes, and mozzarella is a delicate and aromatic dish that combines Mediterranean flavors with the creamy texture of corn porridge. Originating from Italian cuisine, polenta has long been a symbol of simple yet nourishing food. In this recipe, it transforms into a layered treat where creamy mozzarella melts between layers of golden corn base, while mushrooms and tomatoes add rich flavor with subtle sweet-sour notes. Spicy herbs and rosemary add sophistication, while parmesan provides a crispy crust. The dish pairs perfectly with a glass of white wine or a fresh salad and can be a wonderful alternative to traditional lasagna. It warms the soul and offers a sense of home comfort, especially on cold evenings.
1
Finely chop 1 large or 2 small garlic cloves and 2 medium-sized fresh tomatoes.
- Garlic: 1 clove
- Tomatoes: 2 pieces
2
In a heated pan, add several pieces of sun-dried tomatoes in oil, garlic, and fresh tomatoes, optionally add olive oil.
- Sun-dried tomatoes in oil: to taste
- Garlic: 1 clove
- Tomatoes: 2 pieces
- Olive oil: to taste
3
While the tomatoes and garlic are frying, cut about 5 large or 10 small champignons into pieces and add them to the pan, season with salt, add Provencal/Italian herbs and mix. Ensure that the mixture in the pan is neither too juicy nor too dry, and cook until half done.
- Button mushrooms: 5 piece
- Salt: pinch
- Herbes de Provence: to taste
4
Boil water in a pot and add salt. Continuously stirring, pour in the polenta and cook for 3-5 minutes. If the polenta seems too thick, you can add more boiling water.
- Water: 2 glasss
- Salt: pinch
- Polenta (cornmeal): 150 g
5
Preheat the oven to 180 degrees.
6
Grease a preferably rectangular baking dish with a thin layer of oil, and layer about 1 cm high of polenta at the bottom. On top, add thinly sliced mozzarella, mushrooms with tomatoes, sprinkle with a pepper mix, then repeat - layer of polenta, layer of mozzarella, layer of filling. Optionally garnish with rosemary.
- Olive oil: to taste
- Polenta (cornmeal): 150 g
- Mozzarella cheese: 150 g
- Button mushrooms: 5 piece
- Tomatoes: 2 pieces
- Mixed peppercorns (four peppers): to taste
- Rosemary: 1 bunch
7
Sprinkle the dish with grated Parmesan on top and place it in the oven for 20-30 minutes.
- Parmesan (Parmigiano Reggiano): to taste
