Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Vegetables
Crust
Bake
Utensils
One ovenproof dish (holding approx. 2 ½ l), greased.
How it's done
Vegetables
Heat the oil in a wide frying pan. Add the mushrooms, stir fry for approx. 5 mins., remove. Reduce the heat, heat the oil in the same pan. Add the leek and garlic, sauté for approx. 3 mins. Add the sweetcorn with the mushrooms, cook briefly, season. Pour in the water, bring to the boil. Mix in the cashew butter, transfer the vegetables to the prepared dish.
Crust
Mix the polenta, cornmeal, baking powder and salt in a bowl. Add the water and vegan cheese, mix, leave to stand for approx. 5 mins., spread on top of the vegetables.
Bake
Approx. 30 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, serve the gratin with the cashew yoghurt.
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