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Polenta towers
1 h active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 586
  • Fat about 33g
  • Carbohydrates about 40g
  • Protein about 26g
This is needed
This is needed for 4 people
  • 1 litre water
  • 2 tsp salt
  • 200 g medium-fine polenta
  • 4 sprigs thyme
Mushroom ragout
  • 3 tbsp olive oil
  • 1 tbsp butter
  • 1 onions, finely chopped
  • 1 garlic cloves, squeezed
  • 500 g mixed mushrooms (e.g. button, chanterelle, halved or quartered, depending on size)
  • 1 dl white wine
  • 1 dl vegetable bouillon
  • 1 bunch flat-leaf parsley, finely chopped
  • salt and pepper to taste
  • 50 g leaf spinach
Polenta towers
  • 200 g blue cheese (e.g. Gorgonzola), cut into pieces
  • 80 g grated Parmesan
To bake
  • 5 sprigs thyme, leaves torn off
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And that's how it's done
And that's how it's done
Bring the water to the boil in a pan. Stir in the salt, cornmeal and thyme, reduce the heat and simmer for approx. 10 mins. over a low heat, stirring constantly to form a thick paste. Rinse a baking tray in cold water and spread the polenta onto the back of the tray (approx. 36 x 36 cm). Leave the polenta to cool, cut into squares measuring approx. 9 x 9 cm.
Mushroom ragout
Heat the oil and butter in a non-stick frying pan. Add the onion and garlic, sauté briefly. Add the mushrooms and cook for approx. 2 mins. Pour in the white wine, reduce briefly, pour in the stock, continue to simmer until the liquid has almost completely reduced. Mix in the spinach and parsley, cook briefly, season.
Polenta towers
Place 4 slices of polenta on a baking tray lined with baking paper, top with a little of the blue cheese and mushroom ragout, sprinkle with a little parmesan cheese. Place a second polenta slice on top of each. Repeat with the remaining ingredients. Sprinkle the remainder of the parmesan on top of the polenta towers.
To bake
Approx. 10 mins. in the centre of an oven preheated to 200°C. Remove from the oven, garnish with thyme.