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A dish with polenta and a rich muchroom and cream filling.
Crispy the bacon and drain.
Brown the sliced muchrooms, garlic and olions together.
Then place in the corn, bacon, cream and half the cheese.
Season with salt, pepper and copped parsley.
Simmer on low for 5 min.
Bring water and 1ml salt to boil in pot.
When boiling ad polenta and sture with wisk till mix in well.
Cook on low for 10min.
In glass pan 20x25.
Grease the bottem
Place a layer of cooked polenta.
Spoon over the filling
Top up with another layer of polenta
Sprinkel over remaining cheese
Back in oven for 30min at 180'C
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