Polenta with mushroom sauce "Awakening of nature"

Description

March 20 - the vernal equinox. . worldwide, except the poles, day and night are equal.. the time when begins the astronomical spring.. In ancient times the Celts and Germanic people, this day was the first day of spring and the beginning of the agricultural season. They believed that on this day Goddess Ostara, one of the "oldest" goddess returns from the underworld. Her honored young wheat buns and dyed eggs, which were symbols of new life... let's we celebrate the beginning of spring.. but as of now the post and we should not eat eggs.. then I suggest here is such an interesting side dish of corn grits in combination with mushroom sauce, beans with corn, broccoli.. very juicy.. hearty and fresh.. unusual.. "Fast from Moulinex"

Ingredients

Corn grits

300 g
Water
Onion

2 piece
Mushrooms

250 g
Flour

2 Tbsp
Corn
Broccoli

250 g
Green beans

300 g
Garlic

2 tooth
Tomato paste

2 Tbsp
Vinegar

1 Tbsp
Salt
Black pepper
Dill
Sugar

0.5 tsp

Cooking

in a large pot you need to boil 1.5 liters of water with 1H.l. salt, stirring with a whisk, gradually pour the cornmeal and cook, stirring constantly with a wooden spoon on medium heat for 20-25 minutes, until thick state

tray rinse with cold water, to put on his porridge is ready, flatten with the flat side of a large knife and allow to cool

cooled polenta cut into 24 equal rectangles

prepare the mushroom sauce: onion coarsely cut into squares and fry in oil until Golden brown

add coarsely chopped mushrooms and fry until Golden brown and full evaporation of water

puree them in a blender and return to pan, add salt, pepper, dill, flour, 1.5 cups of water and cook, stirring, until boiling and thick

in boiling salted water throw broccoli, a handful of corn and boil, once the water boils again, switch off and recline in a colander

now prepare the tomato filling: in a preheated skillet with a little oil fry the crushed garlic

pour beans, corn (100gramm), add the tomato, 1/2cups of water, salt, pepper, sugar, vinegar, give everything a good stir and cook on low heat until evaporation of zircote (stir occasionally)

now you can start assembling our garnicia: the pan should cover with parchment, grease with oil, put one pryamougolnykh polenta with mushroom sauce, he spread the tomato filling

spread the tomato filling on one rectangle of polenta

grease it with sauce, then a layer of tomato toppings

closed last pryamougolnykh polenta, lightly press so that the layers lay more tightly with mushroom sauce, spread on top of broccoli and corn

and sent in a preheated 200C oven for 15-20 minutes, then pull out our gamerchik(which is so rich that it can be eaten as a separate dish), Laden on a plate, decorate with fresh Iwasaki and herbs and..

pleasant to You of appetite! :)

Comments and reviews

Leave a comment or a recipe review