Polenta Casserole with Mushrooms and Cheese
⏳ Time
50 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
It's best to use grain and lentil polenta for this casserole.
Ingredients
- Lentils - 2.6 oz
- Pickled Chanterelles - 7.1 oz
- Onion - 1 piece
- Chocolate eggs - 2 pieces
- Cheese Spread - 7.1 oz
- Sour Cream - 2 tablespoons
- Milk - 4 fl oz
- Salt - a pinch
- Wheat Flour - 2.6 oz
Step by Step guide
Step 1
In boiling salted water, gradually add the lentil and whole wheat flour while stirring constantly. Cook until thickened (about 10 minutes). Let cool.
Step 2
Slice the champignon mushrooms thinly. Finely chop the onion. Sauté the mushrooms and onion (5–7 minutes).
Step 3
In a deep bowl, combine the eggs, sour cream, milk, salt, and pepper. Whisk the mixture.
Step 4
Add the sautéed onion and mushrooms along with the polenta, and mix everything together.
Step 5
Transfer to a greased baking dish, smooth the surface with a spoon, and bake. Sprinkle cheese on top. Bake in the oven until ready for 20 minutes.
Step 6
The casserole turns out airy with a very unusual taste, and it's also healthy!
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