The gratin polenta with mushrooms can be served as a side dish with meat or as a vegetarian main course, accompanied by a large salad. We invite you to discover this easy and delicious recipe.
The gratin polenta with mushrooms can be served as a side dish with meat or as a vegetarian main course, accompanied by a large salad. We invite you to discover this easy and delicious recipe.
Here are the necessary ingredients to prepare gratin polenta with mushrooms for 4 people:
100 g of polenta (fine cornmeal).
35 cl of semi-skimmed milk.
35 cl of water.
1 pinch of coarse salt.
2 turns of a pepper mill.
1 pinch of powdered nutmeg.
a little sunflower oil for the dish.
125 g of button mushrooms.
15 cl of liquid or plant-based cream.
2 tablespoons of soy sauce.
1 turn of a pepper mill.
fresh or dried parsley.
2 handfuls of grated cheese.
For this recipe of gratinéed polenta with mushrooms, you need to prepare the polenta in advance as it needs to cool and set for at least an hour before being baked in the oven.
1- Mix water and skimmed milk in a large saucepan. Season with salt, pepper, and nutmeg.
2- Grease a gratin dish.
3- Bring the water and milk mixture to a boil over medium heat. When the liquid is boiling, pour in the polenta gradually.
4- Cook the polenta over medium heat, constantly stirring with a whisk, for 7 minutes (for quick-cooking polenta) or the time indicated on the package.
Note: The polenta is cooked when it comes away from the sides of the saucepan and the whisk leaves visible grooves in the mixture.
6- Pour the polenta into the gratin dish, smooth the surface, and let it cool for at least one hour.
The gratin polenta with mushrooms is topped with a sauce made from button mushrooms, liquid or plant-based cream, and soy sauce. Instead of regular cream, you can use Oat Cuisine which has a creamy texture and a neutral taste.
1- Slice the button mushrooms.
2- Sauté them in a pan over high heat without adding any fat.
3- When the mushrooms start to release their water, deglaze with soy sauce.
4- Let the soy sauce boil and evaporate for about a minute before reducing the heat and adding the cream.
5- Season this creamy mushroom sauce with pepper and parsley. There's no need to add salt as the soy sauce is already salty.
1- Drizzle the cooled polenta with the creamy mushroom sauce.
2- Spread the mushroom slices evenly over the surface of the polenta.
3- Sprinkle the dish with grated cheese before baking the mushroom gratin polenta in the oven.
1- Preheat the oven to 180°C.
2- Cook the mushroom gratin polenta for about 20 minutes, until the top is nicely browned.
You can serve this gratiné polenta with mushrooms on a bed of green salad as shown in the photo below. You then get a light and tasty vegetarian dish to serve for dinner.
To make a balanced breakfast, you can also serve this polenta as a side dish with white meat, completing the meal with green vegetables.
Author Audrey on 20 January 2023
Gastronomy and Food : Food
Author Audrey on 07 August 2024
Gastronomy and Food : Food