Polenta casserole with mushrooms and cheese
4 servings
50 minutes
It is better to use cereal-lentil polenta in the casserole.
Calories409.4kcal
Proteins27.1grams
Fats22.1grams
Carbohydrates26.8grams
Lentil flour
75
g
Button mushrooms
200
g
Onion
1
pc
Chicken egg
2
pc
Cheese
200
g
Sour cream
2
tbsp
Milk
120
ml
Salt
pinch
1
Pour lentil and whole grain flour into boiling salted water in a stream, stirring constantly. Cook until thickened (10 minutes). Leave to cool.
- Lentil flour: 75 g
- Whole grain (wholemeal) flour: 75 g
- Salt: pinch
2
Slice the mushrooms thinly. Chop the onion finely. Sauté the mushrooms and onion (5–7 minutes).
- Button mushrooms: 200 g
- Onion: 1 piece
3
In a deep container, combine eggs, sour cream, milk, salt, and pepper. Whisk the mixture.
- Chicken egg: 2 pieces
- Sour cream: 2 tablespoons
- Milk: 120 ml
- Salt: pinch
4
Add onion with mushrooms and polenta, mix everything.
- Button mushrooms: 200 g
- Onion: 1 piece
- Lentil flour: 75 g
- Whole grain (wholemeal) 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.
- Cheese: 200 g
6
The casserole turns out airy with a very unusual taste, and it's also healthy!
