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A dish with polenta and a rich muchroom and cream filling.



  • 1.


  • 2.

    Crispy the bacon and drain.

  • 3.

    Brown the sliced muchrooms, garlic and olions together.

  • 4.

    Then place in the corn, bacon, cream and half the cheese.

  • 5.

    Season with salt, pepper and copped parsley.

  • 6.

    Simmer on low for 5 min.

  • 7.

    Cook polenta:

  • 8.

    Bring water and 1ml salt to boil in pot.

  • 9.

    When boiling ad polenta and sture with wisk till mix in well.

  • 10.

    Cook on low for 10min.

  • 11.

    In glass pan 20x25.

  • 12.

    Grease the bottem

  • 13.

    Place a layer of cooked polenta.

  • 14.

    Spoon over the filling

  • 15.

    Top up with another layer of polenta

  • 16.

    Sprinkel over remaining cheese

  • 17.

    Back in oven for 30min at 180'C

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Merlot and Grenache are the best wines to pair with Paptert.


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