Original sheet
Preparation details
Tempo di preparazione: 10 minuti
Tempo di cottura: 20 minuti
Ingredients and method are taken from the original document.
Ingredients
- 400g corn flour
- 1 litre milk
- 60g butter
- 100g Zuccato Mushrooms
- 60g flour
- 100g grated Parmesan cheese
Method
Cook the corn flour in plenty of boiling, salted water for 10 minutes until a homogeneous mixture is obtained.
Once the mixture is ready, spread it on a baking tray and let it cool for 30 minutes.
Meanwhile, bring the milk to a boil with a pinch of salt.
Separately, mix the butter with the flour until a roux is formed.
When the milk boils, add the roux and whisk vigorously until a thick cream is obtained.
Finally, add the chopped Zuccato Mushrooms and 2 tablespoons of Parmesan cheese.
Once the polenta has cooled, cut out discs and arrange them on a previously buttered baking tray.
Spread the cream over the polenta discs and bake at 180°C for 15 minutes, or until golden.
Serve hot and enjoy! #Zuccappetito
