Polenta towers

Name: Polenta towers
Prep time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 1 tbsp butter; 200 g blue cheese (e.g. Gorgonzola); 80 g grated Parmesan; 1 onions; 1 garlic cloves; 500 g mixed mushrooms; 50 g leaf spinach; 1 bunch flat-leaf parsley; 3 tbsp olive oil; 200 g medium-fine polenta; 1 dl vegetable bouillon; 2 tsp salt; 9 sprig thyme; salt and pepper to taste; 1 dl white wine

main dish Spring

Total: 1 hr 10 min. | Active: 1 hr

vegetarian

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These towers can be easily prepared in advance and then simply popped in the oven if you have guests coming over – leaving you free to enjoy an aperitif with your guests. The towers can be assembled in a flash and decorated with fresh thyme, some micro greens and a drizzle of olive oil. For a more refined version, the button mushrooms can be replaced by fresh porcini mushrooms in autumn. If you’re not a fan of Gorgonzola, why not try another flavourful, strong soft cheese such as St. Albray, Taleggio, Reblochon or Epoisses? Or even a truffle cheese.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 person

Polenta
1 litre	water
2 tsp	salt
200 g	medium-fine polenta
4 sprig	thyme

Mushroom ragout
3 tbsp	olive oil
1 tbsp	butter
1	onion, finely chopped
1	garlic clove, squeezed
500 g	mixed mushrooms (e.g. button, chanterelle, halved or quartered, depending on size)
1 dl	white wine
1 dl	vegetable bouillon
50 g	leaf spinach
1 bunch	flat-leaf parsley, finely chopped
	salt and pepper to taste

Polenta towers
200 g	blue cheese (e.g. Gorgonzola), cut into pieces
80 g	grated Parmesan

To bake
5 sprig	thyme, leaves torn off

How it's done

Polenta

Bring the water to the boil in a pan. Stir in the salt, cornmeal and thyme, reduce the heat and simmer for approx. 10 mins. over a low heat, stirring constantly to form a thick paste. Rinse a baking tray in cold water and spread the polenta onto the back of the tray (approx. 36 x 36 cm). Leave the polenta to cool, cut into squares measuring approx. 9 x 9 cm.

Mushroom ragout

Heat the oil and butter in a non-stick frying pan. Add the onion and garlic, sauté briefly. Add the mushrooms and cook for approx. 2 mins. Pour in the white wine, reduce briefly, pour in the stock, continue to simmer until the liquid has almost completely reduced. Mix in the spinach and parsley, cook briefly, season.

Polenta towers

Place 4 slices of polenta on a baking tray lined with baking paper, top with a little of the blue cheese and mushroom ragout, sprinkle with a little parmesan cheese. Place a second polenta slice on top of each. Repeat with the remaining ingredients. Sprinkle the remainder of the parmesan on top of the polenta towers.

To bake

Approx. 10 mins. in the centre of an oven preheated to 200°C. Remove from the oven, garnish with thyme.

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