Baked polenta with mushrooms and Taleggio

Ingredients

For 1 serving

• Polenta (cornmeal)70 g
• Button mushrooms200 g
• Taleggio35 g
• Garlic1 clove
• Parsley5 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: lactose,

In season: September – November

Method

1. Bring the water for the polenta to the boil, about four times the weight of the cornmeal, and salt it. Pour in the polenta in a thin stream, whisking to avoid lumps, then turn the heat to low and cook for 15 minutes, stirring often with a wooden spoon, until it pulls away from the sides.
2. Meanwhile preheat the oven to 200 °C (conventional). Clean the button mushrooms with a damp cloth, trim the stem ends and slice them; chop the parsley.
3. Heat the oil in a frying pan over medium-high heat with the crushed garlic, add the mushrooms and sauté for 8 minutes, until the liquid has evaporated and they are golden; season with salt, remove the garlic and stir in the parsley off the heat.
4. Spread the polenta in a lightly oiled baking dish in a layer about 2 cm thick. Remove the rind from the taleggio and slice it.
5. Top the polenta with the mushrooms and taleggio and bake at 200 °C for 12 minutes, until the cheese is melted and golden at the edges.