Polenta is the typical dish of some Northern Italian regions, often considered similar to bread. Even though in some diets the use of maize wheat is not recommended it is true that is an excellent key ingredient for delicious vegetarian recipes.
Ready polenta
Butter or margarine
Sauce with chiodini mushrooms
Cheese (fontina, asiago or latteria)
Cook the polenta and put aside a 10 cms piece, refrigerate for a day or use the ready made polenta, slice lay in a oiled baking tray and cover with abundant chiodini mushrooms sauce and cubes of cheese, bake at 200°C for about 15'.
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