Corn Pudding with Mushroom

Name: Corn Pudding with Mushroom
Yield: 24
Ingredients: Ingredients; Polenta; 400g of ready polenta; Topping; 2 tablespoons of olive oil; 150g of Paris mushroom sliced; 200g of shimeji mushroom cleaned; 3 tablespoons of chopped French chives (ciboulette); Salt and black pepper to taste

1
Ingredients
2
Polenta
3
400g of ready polenta
4
Topping
5
2 tablespoons of olive oil
6
150g of Paris mushroom sliced
7
200g of shimeji mushroom cleaned
8
3 tablespoons of chopped French chives (ciboulette)
9
Salt and black pepper to taste

Ingredients

1
Ingredients
2
Polenta
3
400g of ready polenta
4
Topping
5
2 tablespoons of olive oil
6
150g of Paris mushroom sliced
7
200g of shimeji mushroom cleaned
8
3 tablespoons of chopped French chives (ciboulette)
9
Salt and black pepper to taste

Directions

1
Preparation
2
Preheat the oven to medium temperature
3
Cut the polenta into 1cm thick slices
4
Cut the slices into 5cm squares
5
Place the polenta in a greased baking dish and bake for 15 minutes or until well heated
6
Topping
7
In a pan, heat the olive oil over high heat
8
Add the mushroom and sauté for five minutes or until slightly tender
9
Season with salt and black pepper
10
Place the topping over the polenta squares and sprinkle with chives
11
Serve
12
Yields - 24 servings
13
Calories - 150 per serving
14
Easy