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
Mushrooms
Tomato sauce
Polenta
How it's done
Mushrooms
Heat the oil in a non-stick frying pan. Briefly sauté the onion and garlic, add the mushrooms and cook for approx. 5 mins.
Tomato sauce
Place the mushrooms, passata and chopped tomatoes in an ovenproof dish, season.
Bake
Approx. 30 mins. in the centre of an oven preheated to 180 °C. Remove the tomato sauce.
Polenta
Cover and cook the squash in the stock for approx. 20 mins. until very soft. Remove the squash with a slotted spoon, puree until smooth. Return the stock to the boil, stir in the polenta, reduce the heat, simmer over a low heat for approx. 4 mins., stirring constantly to form a thick puree. Mix in the squash puree, cream and butter, season. Serve the polenta with the tomato sauce, garnish with parsley.
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