Polenta Pasticciata – Polenta with Béchamel Sauce & Mushrooms

Have fun preparing this mushroom dish!

(*) For a casserole dish of 20x20cm, enough for four to six people.

In a heavy saucepan large enough (*) bring water and salt to a boil at high temperature. Pour polenta semolina leisurely into the boiling water, which must continue to bubble. Stir continuously to prevent lumps from forming. Reduce the heat and simmer the polenta, stirring frequently, for about twenty to thirty minutes, until cooked and thickened (perhaps adding a tiny bit more water) and the spoon remains upright in the center of the pot. Spoon onto a large buttered baking sheet form and spread with a metal spatula or possibly kitchen knife to form a thin layer about 20cm by 40cm (**). Place the polenta in the refrigerator for about two hours.

For the béchamel: In a heavy saucepan large enough, melt the butter (1) over moderate heat and stir in the flour.

Remove the saucepan from the heat and, stirring constantly with a whisk, add the milk and whipping cream, whisking until the flour is partially dissolved. Then place the saucepan over a hot flame one more time and heat, stirring constantly with the whisk, until the sauce comes to a boil and is thick and smooth. Reduce the heat and simmer for a few min, stirring constantly, until the flour no longer tastes raw. Take the saucepan off the heat

Related Recipes:

Green Polenta with EggAllow the soup to bubble up. Sprinkle in both types of corn, stirring evenly with a wooden ladle. Turn the... Polenta – Basic RecipeButter an ovenproof dish and set aside. In a saucepan, bring about 600 ml of water to a boil and add the salt... Cream PolentaFor the cream polenta, first bring milk to a boil in a large pot. Season with salt, pepper, herb salt, a... Polenta Casserole with Spinach LeavesBring lightly salted water to a boil, add polenta and simmer on low heat for 25 minutes, stirring frequently... Braised Rabbit with Sage and Polenta Gnocchi1. marinate rabbit legs, backs and legs with the olive oil-garlic mixture, tie backs with the belly flaps into... Gorgonzola Sauce…… with pears, for example with penne: Sauté onion and garlic in a tiny bit of butter, extinguish with... Glazed Pea Pods with Polenta and Mustard SabayonClean pea pods and green onions and cut into bite-sized pieces. Heat the butter and sauté the green onions... Green PolentaRemove unsightly leaves from the savoy cabbage, peel off the rest and rinse. Cut the coarse midrib evenly... Stuffed Saddle of Rabbit with Polenta PureeLay out the rabbit saddle on cling film, salt and pepper. Cut cold chicken into small cubes and quickly mix in... Coffee Cream with Egg Liqueur Vanilla Whipped CreamFor the coffee cream with eggnog-vanilla whipped cream, first prepare the coffee cream. Whip the whipped cream...