Mushrooms with baked polenta

Romanian cuisine, with its richness and diversity, offers us an impressive palette of flavors and textures, and today I invite you to discover a simple and delicious recipe: oven-baked mushrooms with polenta. This dish is not only an excellent choice for fasting periods but also a tasty option for any meal, bringing together fresh ingredients and seasonal flavors.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 4

Ingredients for oven-baked mushrooms with polenta:
- 500 g mushrooms (preferably champignon or wild mushrooms)
- 2 medium onions
- 4 cloves of garlic
- 100 ml vegetable oil (olive or sunflower)
- 1 bunch of fresh dill
- Salt and pepper to taste
- 1 bunch of chopped fresh parsley for garnish
- 1 cup of cornmeal (about 150 g)
- 1 liter of water

Step by step: Preparing the recipe

1. Prepare the ingredients: Start by slicing the mushrooms thinly. This will help with even and quick cooking. Chop the onion finely and crush the garlic. Also, finely chop the dill to release its flavors.

2. Sautéing the vegetables: In a large skillet, heat the oil over medium heat. Add the onion and sauté for 2-3 minutes until it becomes translucent. This step is essential for developing a tasty base for the mushrooms.

3. Adding the mushrooms: Once the onion is ready, add the sliced mushrooms. Sprinkle salt and pepper to taste and mix well. Let them cook for 5-7 minutes until they start to release water.

4. Including the garlic: After the mushrooms have started to boil, add the crushed garlic. Mix well and let it cook over medium heat for 15-20 minutes until the water released by the mushrooms evaporates almost completely. At this point, add the chopped dill and mix well before turning off the heat.

5. Draining the mushrooms: Place the mushroom mixture in a colander to remove excess liquid. This step will prevent the polenta from becoming soggy.

6. Preparing the polenta: In a pot, add cold water and a teaspoon of salt. When the water starts to boil, gradually add the cornmeal, stirring continuously to avoid lumps. Continue stirring until the mixture thickens, having the consistency of a thick cream.

7. Assembling the dish: In a fireproof dish, pour a layer of polenta, then evenly add the mushrooms. Repeat the process, adding a new layer of polenta followed by a layer of mushrooms, finishing with a layer of polenta. Make sure to leave about 2 cm from the edge of the dish to prevent the polenta from spilling in the oven.

8. Baking: Place the dish in a preheated oven at 180 degrees Celsius and let it bake for 30 minutes. This step will make the polenta slightly crispy on the surface, giving it a delicious texture.

9. Serving: After the baking time is up, remove the dish from the oven and let it cool for a few minutes. Portion the polenta with mushrooms onto plates and sprinkle chopped parsley on top. You can serve the dish warm, with sour cream or pickles, or cold, cut into slices, according to your preferences.

Practical tips and variations
- Vegetarian option: This dish is already vegetarian, but if you want to add protein, you can include feta cheese or marinated tofu in the mushroom mixture.
- Flavoring: Experiment with different fresh herbs, such as basil or oregano, to give the recipe a different taste.
- Recommended drinks: A dry white wine or green tea pairs wonderfully with this dish. Additionally, a fresh lemonade can add a refreshing touch.

Nutritional benefits
These mushrooms with polenta represent a hearty meal, rich in fiber due to the mushrooms and the cornmeal polenta. Mushrooms are an excellent source of vitamin D, and polenta, made from corn, provides complex carbohydrates essential for daily energy. Combining these ingredients is not only tasty but also nutritious.

Calories
Approximately, a serving of this recipe contains about 350-400 calories, depending on the amount of oil used and additional ingredients.

Frequently asked questions
1. Can I use other types of mushrooms? Yes, any type of mushroom is good for this recipe, but champignon or wild mushrooms are the most recommended due to their texture and flavor.
2. How can I store leftover polenta? You can store the leftover polenta in the refrigerator, in an airtight container, for 2-3 days. You can reheat it in the oven or microwave.
3. Is this recipe suitable for vegans? Yes, the recipe is already vegan, as it does not contain any animal-derived ingredients.

This oven-baked mushroom and polenta recipe is not just a tribute to culinary tradition but also a way to bring a healthy, tasty, and comforting dish to your table. I invite you to try it and enjoy its delicious flavors!

 Ingredients: For preparation you will need the following ingredients: 500 g mushrooms; 2 onions; 4 cloves of garlic; 100 ml vegetable oil; 1 bunch of dill; salt and pepper to taste; chopped fresh parsley for garnish; cornmeal for polenta (1 cup of cornmeal and 1 liter of water).

 Tags:  mushrooms cornmeal porridge baked polenta fasting dishes vegetarian