A delicious layered dish filled with polenta, salami and tomatoes.
Ingredients
- 1 l water
- 220 g polenta
- 90 g butter (cut into pieces)
- 300 g mushrooms (sliced)
- freshly ground black pepper
- 2 (440g) canned italian tomatoes (drained, seeds squeezed out and chopped)
- 175 g italian salami (thinly sliced)
- 60 g grated fresh parmesan cheese
- sauce:
- 45 g butter
- 1 small bay leaf
- 3 tblsp plain flour
- 500 ml milk
- freshly ground black pepper
- pinch ground nutmeg
Method
- Make the sauce first: melt butter in a small saucepan, add bay leaf and stir in flour.
- Cook over a medium heat for 1 minute.
- Remove from heat and gradually blend in milk.
- Season to taste with back pepper and nutmeg.
- Cook over a medium heat, stirring con#stantly until sauce boils and thickens.
- Set aside.
- Place water in a large saucepan and bring to the boil.
- Gradually whisk in the polenta.
- Reduce heat and cook for 20 minutes, stirring frequently.
- Melt half the butter in a frying pan and cook mushrooms over a low heat for 2-3 minutes.
- Season to taste with black pepper.
- Remove the polenta from heat and stir remaining butter through.
- Spread one-third of the polenta into a greased ovenproof dish.
- Top with one-third mushrooms, one-third tomatoes, one-third salami and one-third sauce.
- Repeat these layers twice, ending with a final layer of sauce.
- Sprinkle with Parmesan cheese and bake at 200°C (400°F/Gas 6) for 30 minutes.
- Stand for 5-10 minutes before serving.
