Esta lasanha de polenta é uma reinvenção criativa e reconfortante do clássico italiano, perfeita para quem procura uma alternativa sem glúten ou simplesmente um novo prato favorito. As camadas de polenta cremosa, combinadas com o sabor rico dos cogumelos e o molho béchamel aveludado, criam uma harmonia de texturas e sabores que é pura comida de conforto.

Ingredientes

  • 250 gramas de polenta instantânea
  • 1,25 litro de água
  • 200 gramas de cogumelos chanterelle
  • 200 gramas de cogumelos champignon, fatiados
  • 2 dentes de alho
  • 1 colher de chá de manteiga
  • 1 colher de sopa de salsa
  • 300 gramas de mozzarella ralada
  • 500 ml de leite
  • 2 colheres de sopa de farinha
  • 1 colher de sopa de manteiga
  • Pitada de noz-moscada
  • pitada de sal
  • pitada de pimenta branca

Preparação

  1. Ferva a água, adicione polenta, misture bem, até engrossar, cerca de 3 minutos.
  2. Despeje a polenta em pequenos pratos redondos de prova de calor (meio cheios).
  3. Espere até esfriar.
  4. Enquanto isso, derreta a manteiga na frigideira, frite o alho e os cogumelos, frite até o líquido evaporar, polvilhe com salsa, pimenta e sal.
  5. Em separado pote preparar bechamel molho, derreta a manteiga, adicione a farinha mexa vigorosamente, despeje lentamente no leite.
  6. Continue mexendo para evitar caroços, quando o molho engrossar e sal, pimenta branca e noz-moscada.
  7. Retire a polenta de cada prato, corte ao meio para formar 2 rodadas. Coloque um de volta no prato de prova de calor, adicione a camada de cogumelos, siga com béchamel e mozzarella, cubra com a segunda rodada de polenta, despeje com bechamel e polvilhe com mozzarella.
  8. Asse no forno pré-aquecido cerca de 15 minutos, em 180 graus C, até obter tops levemente marrom.
  9. Sirva polvilhado com salsa.

For a gluten-free twist on a comforting classic, here is the English version of this recipe.

Polenta Lasagne

This inventive recipe reimagines lasagne, swapping traditional pasta sheets for soft, creamy layers of polenta. It’s a wonderful gluten-free dish that feels both rustic and elegant. The earthy flavours of the wild chanterelle and chestnut mushrooms are cooked down with garlic and parsley, then layered between discs of set polenta, and smothered in a rich, homemade béchamel sauce before being baked until golden and bubbly.

The result is a collection of individual lasagnes, making it a perfect dish for a dinner party or a special meal. The combination of textures is what makes this dish so special—the soft, yielding polenta, the savoury mushroom filling, and the creamy, cheesy sauce. For an even deeper flavour, you could add a handful of rehydrated dried porcini mushrooms to the mushroom mix, or wilt some spinach to create an extra layer of green.

Ingredients

For the Polenta:

  • 250g instant polenta
  • 1.25 litres water

For the Mushroom Filling:

  • 200g chanterelle mushrooms, cleaned
  • 200g chestnut mushrooms, sliced
  • 2 cloves of garlic, minced
  • 1 tsp butter
  • 1 tbsp fresh parsley, chopped

For the Béchamel Sauce & Topping:

  • 500ml milk
  • 2 tbsp plain flour
  • 1 tbsp butter
  • A pinch of nutmeg
  • A pinch of salt
  • A pinch of white pepper
  • 300g grated mozzarella cheese

Method

  1. Bring the water to a boil in a saucepan. Gradually pour in the instant polenta, whisking vigorously to prevent lumps. Continue to cook and stir until it has thickened, which should take about 3 minutes.
  2. Pour the hot polenta into four small, round, ovenproof dishes or ramekins, filling them about halfway. Smooth the tops and set aside to cool and firm up completely.
  3. Meanwhile, prepare the filling. Melt 1 tsp of butter in a frying pan, add the minced garlic and all the mushrooms. Fry until the mushrooms are cooked and any liquid has evaporated. Season with salt and pepper, and stir in the chopped parsley.
  4. To make the béchamel sauce, melt 1 tbsp of butter in a separate saucepan. Stir in the flour to form a paste (a roux) and cook for one minute. Slowly pour in the milk, whisking constantly to prevent lumps. Continue to stir until the sauce thickens. Season with salt, white pepper, and a pinch of nutmeg.
  5. Preheat your oven to 180°C (350°F / Gas Mark 4).
  6. Once the polenta has set, carefully turn each block out of its dish. Slice each polenta block in half horizontally to create two thinner, round layers.
  7. To assemble, place one polenta round back into the bottom of its ovenproof dish. Top with a layer of the mushroom mixture, followed by a spoonful of béchamel sauce and a sprinkle of grated mozzarella. Place the second polenta round on top. Cover with the remaining béchamel sauce and sprinkle generously with the rest of the mozzarella. Repeat for all four dishes.
  8. Bake in the preheated oven for about 15 minutes, or until the tops are golden brown and bubbling.
  9. Serve hot, garnished with a little extra fresh parsley.