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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

CaloriesProteinsFatsCarbohydrates

409.4

kcal

27.1g

grams

22.1g

grams

26.8g

grams

Ingredients

4servings

75

g

Button mushrooms

200

g

1

pc

2

pc

200

g

2

tbsp

120

ml

pinch

Whole grain (wholemeal) 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:
1. Lentil flour: 75 g
2. Whole grain (wholemeal) flour: 75 g
3. Salt: pinch

2
Slice the mushrooms thinly. Chop the onion finely. Sauté the mushrooms and onion (5–7 minutes).
Required ingredients:
1. Button mushrooms: 200 g
2. Onion: 1 piece

3
In a deep container, combine eggs, sour cream, milk, salt, and pepper. Whisk the mixture.
Required ingredients:
1. Chicken egg: 2 pieces
2. Sour cream: 2 tablespoons
3. Milk: 120 ml
4. Salt: pinch

4
Add onion with mushrooms and polenta, mix everything.
Required ingredients:
1. Button mushrooms: 200 g
2. Onion: 1 piece
3. Lentil flour: 75 g
4. 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.
Required ingredients:
1. Cheese: 200 g

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

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