The first mushrooms sprouting, the first leaves and the first curly falling they immediately fall… a bit’ like the protagonists ingredients of this dish. The terrine of polenta and porcini mushrooms are delicious portions perfect for this season, to be served as an appetizer or as a main dish. Two disks of polenta preserve a precious stuffing and racy, based on mushrooms and sweet smoked cheese; whereas light gratin forms a thin crust that makes it very appetizing. Inspire yourself with the practicality and versatility of the terrine, perfect to prepare in advance and enrich with other ingredients!polenta roll with sausage and mushrooms
- Ingredients for 4 terrines 8 cm in diameter
- Porcini mushrooms 200 g
- Garlic 1 clove
- Extra virgin olive oil 30 g
- black pepper q.s.
- Fine salt q.s.
- Thyme q.s.
- Smoked cheese (provolone) 170 g
- for polenta
- corn flour 350 g
- water 1.5 the
- coarse salt 1 pinch
To prepare the terrine of polenta and porcini mushrooms started to realize just polenta. In a large saucepan, pour the’water, add the salt (1), a little oil and portela to a boil. Then pour the flour to rain polenta moderate steps (2) and initially stir with a whisk until the mixture is free of lumps (3).
Then continue stirring the polenta with a spatula (4) or with a wooden spoon to mix it well. When the polenta is ready, pour it on a tray lined with baking paper (5), and level the surface (6). You will need to obtain a thickness of about 1 cm, then let stand at room temperature.
Meanwhile devote to cleaning of porcini mushrooms: helping with a boxcutter eliminated the excess land on the shank (7) and using a slightly damp cloth clean the’whole mushroom (8). Now cut the mushrooms into slices, not too thin (9).
Place in a pan the’oil and the’garlic, you will do until golden, then add the mushrooms (10) and let simmer for about 8-10 minutes; then add salt and pepper, remove the’garlic and add the thyme leaves (11). Once the polenta is cold cut the smoked cheese into cubes (12) and started to compose the terrine.
Grease the bottom fella bowl (13) and using a pastry cutter cut 4 discs 7cm (14) and 4 to 8 cm. Compose terrines placing the smaller disk on the bottom (15),
Then the mushrooms (16), the smoked cheese into cubes (17) and finally the larger disk of polenta (18).
Ultimate terrines (19) with the smoked cheese au gratin and remained for about 10 minutes in oven at 200 ° (20) (if you are using the fan oven, cook for about 6 minutes at 180 °). Remove from the oven (21) and serve the terrine of polenta and porcini mushrooms still hot.
We suggest to use the terrine au gratin of polenta and porcini mushrooms ready soon, but if they were to move forward can be conserved in the refrigerator, she closed in an airtight container, for a few days at most. Alternatively you can freeze them.
To embellish the recipe we used most wanted mushrooms, such as porcini, otherwise it will be fine also other varieties of mushrooms, such as mushrooms or tacks. For lovers of cheese propose a variant with the sweet Gorgonzola or Roquefort instead of mushrooms! All these are vegetarian, but if you want you can also add meat, sausage or ham preparation.