Winter is the perfect time of the year for polenta.Polenta is quite filling but also so warming up,and in our family we have a great love for this dish very typical in Northern Italian families such as the one our mother came from.
Sometimes we like serving polenta in a different way ,for instance a very good dish to be served at parties and prepared in advance: cestini di polenta (polenta baskets)
To prepare the baskets of polenta stuffed with mushrooms and cheeses, you must first prepare the polenta.Since this operation is rather tiring, I have equipped myself with a copper cauldron with a whisk connected to an electric blender which, turning at very low speed, will make the polenta cook evenly and perfectly
If you do not want or have time or if you do not have the cauldron with the motor and the whisk, you can use the instant polenta and prepare it according to the instructions on the package.
Of course, polenta prepared with the traditional long method is undoubtedly better and much better than instant polenta.
Mozzarella 150 g -Fresh mushrooms 300 gr / dried mushrooms 15 gr. -fontal 100 gr.
Polenta 300 gr.- Cream 125 ml. -Parmigiano 100 gr. -Salt / pepper as required
Chop the mushrooms
Prepare the polenta and when it is still hot pour it in the greased aluminum molds, place another mold in the center, pressing so that the polenta rises along the walls.
In a bowl pour 3 tablespoons of grated Parmigiano cheese, grated pepper and the cream. Cut the fontal and mozzarella into cubes. When the polenta baskets are cold, remove the internal mold. In the hollow put a few slices of mushrooms, cubes of fontal and mozzarella, a little cream and finish with a sprinkling of Parmigiano.
Bake in a hot oven at 180 C°/350 F until a golden crust has formed
Remove from the oven and let cool, remove from the molds and serve by decorating with a little Balsamic Vinegar.
Tip: cream can be replaced with bechamel