Preparation: 60 mins
Cooking: 40 mins
Servings for: 6 people
| Gluten free | Vegetarian |
- 300 gr corn flour
- 1 liter of water
- 2 teaspoons of salt
- 500 g of spinach
- 400 g of champignon mushrooms
- 2 cloves of garlic
- 4-5 tablespoons of grated Parmesan
- 4 tablespoons of Fonte Torre extra virgin olive oil
- butter to taste
- salt and pepper
Preparation of polenta cake
First prepare the vegetable filling: cook the spinach in a large saucepan without adding more water, then squeeze them and keep them aside.
In a separate pan, heat the oil and fry the minced garlic, then add the cleaned, cleaned and finely chopped mushrooms. Cook them for 15-20 minutes, until they are soft and towards the end of cooking add the spinach, salt and pepper and let them flavor for a few minutes, mixing well.
At this point, keep the vegetables warm while you start preparing the polenta. Butter a baking tray and, when the polenta is ready, pour half of it on the bottom, cover with the vegetables and finish with the rest of the polenta, pressing down lightly with a wooden spoon.
Sprinkle the cake with grated Parmesan cheese and knobs of butter and bake at 180° for 20 minutes.
After cooking, let it rest at room temperature for at least 5 minutes.
The polenta cake is ready!
An appetizing alternative is to add a cup of fairly thick béchamel to the vegetable filling. We served this "golden" cake to our friends and they loved it!