Vegetable polenta or delicious post

These and similar questions are of concern to those who regularlyis fasting or just going to do it. Today, we propose to prepare a very tasty, satisfying and useful dish that will decorate your table, both during and outside the fast. First, let's see what polenta is. This is an Italian dish, which is prepared from corn flour.

Polenta began to be cooked in Italy in the 16th century,then when corn was brought to Europe from overseas. In order to prepare the polenta do not need any unusual products. You will need vegetables, vegetable oil, cheese, which can easily be excluded and corn flour itself, which can be bought without any problems in any supermarket. Well, and a little time and inspiration.

Laying: 8 servings

Cooking time: 20 minutes

Cooling time: 30 minutes

Baking time: 40 minutes at 180 ° C.

Ingredients:

• 2 1/2 cups of water


• 1 1/2 cups of cornmeal


• 1 1/2 cups of water


• 1 tsp. salt


• 1 onion, thinly sliced ​​with rings


• 1 tbsp. l. olive oil


• 4 cups fresh champignons, cut in half


• 1/4 tsp. salt


• 1/4 tsp. freshly ground black pepper


• fresh or canned sweet peppers, chopped


• 1 1/4 cup ketchup or special spaghetti sauce


• 1 cup mozzarella grated cheese


• chopped fresh parsley

Cooking process:

1. To cook polenta in a medium-sized saucepan, bring 2 1/2 cups of water to a boil. Meanwhile, in a small bowl, combine the corn flour, 1 1/2 cups of water and 1 teaspoon of salt. Slowly add a mixture of cornmeal, water and salt to the boiling water, stirring constantly.

Stir until the water boils again. Reduce the gas. Cook, do not cover the lid for 10-15 minutes or until the corn flour thickens, stir frequently. Evenly distribute the finished polenta over a ceramic container for baking with high beads, allow to cool and then cover with a lid. Allow to stand until completely cooled down for at least 30 minutes.

2. Preheat the oven to 180 ° C. In a large frying pan, pat the onion in hot oil over medium heat for 3 to 4 minutes or until cooked. Add mushrooms, 1/4 teaspoon of salt, and black pepper. Cook, stirring, about 5 minutes or until the mushrooms become soft. Remove from heat. Add the chopped pepper, mix.

3. Cool the polenta on top with a spaghetti sauce, then evenly distribute the toasted vegetables and sprinkle with grated cheese.

4. Bake under the lid for 30 minutes. Remove the lid and bake with the lid open for another 10 to 15 minutes, or until the edges are browned. If desired, sprinkle with parsley.