If you have never tasted polenta and mushroom lasagna, you need to fix that!
The recipe, besides being very delicious, is easy to make and perfect for important lunches because you can prepare the base the day before.
I have been following a natural cooking magazine for years, and my recipes often take inspiration from there, and this is one I had promised myself to make as soon as the opportunity arose.
And I also add that, since the polenta base can be prepared the day or evening before, it takes only a few minutes to sauté the mushrooms, and in just over half an hour, you can serve a remarkable dish.
You can choose to use classic polenta, taragna, or bramata, and the choice of mushrooms is completely subjective; I prefer to use a mixed bag of frozen mushrooms, and I must say the result has never disappointed me.
If you plan to prepare elaborate and time-consuming dishes, keep in mind that with the polenta and mushroom lasagna recipe, you can make a good impression without spending much time that you can dedicate to other preparations.
OTHER INTERESTING RECIPES:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Vegetarian
- Seasonality: Fall, Winter
Ingredients
- 1.75 cups instant polenta
- 12.35 oz frozen mushrooms (mixed)
- 3.17 oz smoked scamorza cheese
- extra virgin olive oil
- salt
- pepper
- whole hazelnuts, peeled (to taste)
Steps
Preheat the oven to 356°F
Sauté garlic powder and chopped parsley in a pan with a little oil.
Add the mixed frozen mushrooms and cook over medium heat for about 10 minutes. Salt and pepper at the end.
Cook the polenta in salted boiling water, following the times indicated on the package; approximately 5 minutes
Spread the polenta between two sheets of baking paper while still hot and roll it out with a rolling pin.
Cut the shapes of the baking dish you choose to use. I used small dishes.
Grease the bottom of the baking dish and place the first layer of polenta; season with slices of scamorza cheese.
Add the mushrooms.
Sprinkle the mushrooms with parmesan.
Continue layering until all the ingredients are used up.
Before baking, sprinkle the surface with coarsely chopped hazelnuts. Bake for about 15 minutes.
Serve the polenta and mushroom lasagna hot.
