Thursday, December 12, 2019

Polernta with Bechamel Sauce, mushrooms and shrimp

I love polenta....a humble dish that can be used in a more refined way...

  • Polenta
  • 400 g of yellow corn flour
    1500 g of water
    1 tablespoon of coarse sea salt
    40 g of extra virgin olive oil
  • a piece of blue cheese or any cheese leftover you have in the fridge

  • Bechamel sauce
  • 3 tbsp unsalted butter
  • 5 tbsp all-purpose flour
  • 500 ml whole milk
  • ½ tsp salt
  •  black pepper and nutmeg 

mushrooms, zucchini, shrimps, garlic olive oil

Boil the water with olive oil and salt. In rainy motion, and at medium heat, add the polenta and cook it for 15 minutes. Add the cheese in pieces if you have some.  Spread it over a tray with a thickness of 2 cms. Let it cool.

In a pot, melt the butter. Add the flour, and stir it constantly. Add the milk, and stir it at medium heat for 10 minutes until you have a thick sauce. add salt, pepper and nutmeg at your taste.

Sautee in olive oil and garlic what you have in the fridge. In my case, I had mushrooms and shrimp.

Place a piece of polenta in a dish that can go into the oven. Heat it for 10 minutes at 350F. Take it out, cover with bechamel sauce, and on top ad the mushrooms and shrimps. You can add on top what you wish. Also, you can spread the bechamel sauce to the tray and cut it from there.