Stuffed Polenta with Cheese Topping

Name: Stuffed Polenta with Cheese Topping
Yield: 8
Ingredients: For the Filling; 100g of dried mushrooms, washed and drained; 1 chopped onion; 1/3 cup of butter; 1 cup of water; For the Polenta; 1 1/2 liters of chicken broth; 1 package of cooked cornmeal flakes (500g); For the Topping; 400g of cheddar cheese, cut into pieces; 1 tablespoon of milk

1
For the Filling
2
100g of dried mushrooms, washed and drained
3
1 chopped onion
4
1/3 cup of butter
5
1 cup of water
6
For the Polenta
7
1 1/2 liters of chicken broth
8
1 package of cooked cornmeal flakes (500g)
9
For the Topping
10
400g of cheddar cheese, cut into pieces
11
1 tablespoon of milk

Ingredients

1
For the Filling
2
100g of dried mushrooms, washed and drained
3
1 chopped onion
4
1/3 cup of butter
5
1 cup of water
6
For the Polenta
7
1 1/2 liters of chicken broth
8
1 package of cooked cornmeal flakes (500g)
9
For the Topping
10
400g of cheddar cheese, cut into pieces
11
1 tablespoon of milk

Directions

1
Soak the mushrooms in hot water for 10 minutes
2
Fry the onion in butter until it starts to brown
3
Drain and chop the mushrooms coarsely
4
Combine them with the onion and mix well
5
Add the water and let cook over low heat until the mushrooms are tender
6
Set aside
7
Prepare the polenta: In a pot, combine chicken broth and cornmeal flakes and cook, stirring constantly, until it boils and thickens
8
Make layers of polenta and mushroom mixture in a 21cm diameter and 12cm high baking dish, greased with oil
9
When serving, cover and heat in the oven
10
Melt the cheese with milk over moderate heat
11
Unmold the polenta and serve with melted cheese on top.