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Polenta gratin with mushroom ragout
1 h 10 m active | 3 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 532
  • Fat about 22g
  • Carbohydrates about 55g
  • Protein about 23g
This is needed
This is needed for 6 people
  • 1.2 litres milk
  • 330 g Polenta Farina Bona Onsernone (Slow Food)
  • salt and pepper to taste
  • 80 g Parmesan or mature Alpine cheese, grated
Mushroom ragout
  • 2 tbsp olive oil
  • 1 onions, finely chopped
  • 1 garlic clove, finely chopped
  • 100 g celeriac, cut into approx. 1 cm cubes
  • 2 carrots, cut into approx. 1 cm cubes
  • 2 bay leaf
  • 2 tbsp tomato puree
  • 3 thyme sprigs
  • 2 dl vegetable bouillon
  • 2 tbsp butter
  • 300 g mushrooms
  • 1.5 dl red wine (e.g. Merlot)
  • 400 g mixed mushrooms (e.g. porcini, chanterelle, cut into pieces)
  • 0.5 bunch flat-leaf parsley, finely chopped
  • salt and pepper to taste
  • 40 g Parmesan or mature Alpine cheese, grated
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And that's how it's done
And that's how it's done
Bring the milk to the boil in a pan. Stir in the polenta, reduce the heat, simmer for approx. 45 mins. to create a thick paste, stirring frequently. Stir in the cheese, season. Spread the polenta (approx. 1.5 cm thick) on a baking tray lined with baking paper, leave to cool ca. 2 hours. Cut out approx. 6 cm circles.
Mushroom ragout
Heat the oil in a pan, sauté the onion, garlic and vegetables. Add the tomato puree, bay leaf and thyme, briefly sauté. Pour in the wine and stock, bring to the boil, then reduce the heat and simmer the vegetables for approx. 20 mins. Heat the butter in a frying pan, briefly sauté the mushrooms, add to the vegetables, simmer for approx. 5 mins. Stir in the parsley, season.
Transfer the mushroom ragout to a greased, ovenproof dish (approx. 3 l). Spread the polenta rounds on top, sprinkle with cheese. Gratinate for approx. 10 mins. in the centre of an oven preheated to 200°C.

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