for 4 people

Mushrooms

2 tbsp	olive oil
1	onion, finely chopped
2	garlic cloves, finely chopped
150 g	mushrooms, sliced

Tomato sauce

5 dl	puréed tomatoes
1 tin	chopped tomatoes
½ tsp	dried thyme
½ tsp	salt
a little	pepper

Polenta

1 kg	squash, peeled, cut into 1 cm pieces
1 ½ litre	vegetable bouillon, hot
400 g	medium-fine polenta
2 ½ dl	cream
1 tbsp	butter
a little	nutmeg
	salt and pepper to taste
½ bunch	flat-leaf parsley, finely chopped

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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