Time: 1 hour.
Complexity: average
Servings: Serves 4 as a main dish or 8 as a side dish

This rich polenta casserole offers a delicious combination of savory mushrooms and creamy cheddar. Its flavor is enhanced by the addition of several types of mushrooms. Choose at least two, such as cremini (brown button mushrooms), porcini mushrooms, and/or shiitake mushrooms. This casserole can be served as a side dish with meat or as a standalone dish.

Ingredients:

• 4 tbsp unsalted butter, plus extra for greasing the pan
• 450 g mixed mushrooms, such as cremini, porcini, or thinly sliced ​​shiitake caps
• 2 cups of milk
• 0.5 cups heavy cream
• 1 cup polenta
• 2 teaspoons of sugar
• 0.5 tsp baking powder
• 3 large eggs, separate the whites from the yolks
• 1 cup grated white cheddar (about 110 g)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

butter, Crimini mushrooms, porcini mushrooms, shiitake mushrooms, mushrooms, milk, cream, polenta, sugar, baking powder, eggs, cheddar cheese

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Preparation:

Step 1
• Preheat oven to 190°C. Grease a 2-liter baking dish with butter.
Step 2
• In a large saucepan over medium heat, melt the butter. Add the mushrooms, 1 teaspoon of salt, and a couple of turns of black pepper and cook until the mushrooms are softened, about 4 minutes. Add the milk and heavy cream and heat until the liquid is hot.
Step 3
• In a large bowl, combine the polenta, sugar, baking powder, 1 teaspoon of salt, and a couple of grinds of black pepper. Stir the mushroom sauce into the polenta mixture until thickened. Whisk the egg yolks in a small bowl. Stir 1/2 cup of the hot polenta into the yolks, repeat twice, then pour the yolk mixture into the remaining polenta. Stir in the cheddar.
Step 4
• Whisk the egg whites with a pinch of salt in a medium bowl until soft, glossy peaks form. Fold the egg whites into the polenta mixture in three batches.
Step 5
• Spread the polenta mixture into the prepared baking dish. Bake until golden brown and cooked through, 25-30 minutes. Serve immediately.

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