POLENTA BAKE WITH MIXED MUSHROOM TOPPING AND CREAMY BLUE CHEESE


INGREDIENTS

Polenta:

375 ml instant polenta

6 x 250 ml water plus 250 - 375 ml extra for a softer polenta

10 ml salt

60 ml melted butter

375 ml finely grated matured Cheddar

Mushrooms:

45 ml olive oil

30 ml butter

1 onion, halved and sliced

450 g DENNY White Sliced Mushrooms

1 x DENNY Portobello Mushroom, sliced

Salt and freshly ground black pepper to taste

100g blue cheese, feta or goats cheese

A few sage leaves

125 g bacon, chopped (optional)

60 ml butter

METHOD

Polenta:

Bring the water and salt to the boil. Use a whisk and add the polenta while whisking continuously. Whisk for 2 minutes. Turn off the heat. Add the butter and cheese and mix well. Transfer to a buttered baking dish.

Mushrooms:

Heat the oil and butter together. Add the onion and mushrooms and fry until golden. Season to taste. Spoon on top of the polenta. Crumble the blue cheese over. Fry the sage leaves and bacon in the butter until crispy. Remove from the butter and set aside. Drizzle the butter over the mushrooms. Bake in a preheated oven at 180◦ C for 30 minutes. Sprinkle the sage leaves and bacon bits over.

|Serves 6 – 8|

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Denny Mushrooms  
Klipheuwel Road

Durbanville

7550

T: +27 21 976 3170
 

Denny Foods  
12 Barlinka Avenue

Montagu

6720

T: +27 23 614 2359