polenta layer cake


Polenta Layer Cake
3.5 cups water
150 g polenta or cornmeal flour


200 g button mushrooms, sliced
2 garlic gloves
1 onion, chopped
1 celery stalk, sliced
1 carrot, grated
5 middle tomatoes
2- 3 tbs tomato paste
2 tbs nutritional yeast (optional) or grated cheese
Salt, pepper
Big bunch of fresh basil


Bring the water and salt to the boil in a large pan; add the polenta and stir all the time to prevent lumps forming.
Simmer the mixture very gently on the low heat, stirring frequently, until the polenta becomes very thick, about 30 – 35 min. It is likely to splatter, in which case partially cover the pan with a lid.
Spread out polenta into a square pan, using a wet spatula. Allow to cool for a couple of h at the room temperature.


To make the filling, warm the oil in a skillet over medium heat. Stir in the onion, carrot, and celery and continue to sauté until softened, about 10 minutes.
Add garlic and chopped tomatoes, cover with lid and sauté another 10 minutes. Then add nutritional yeast, 2 – 3 tbs tomato paste and big bunch of fresh chopped basil, mix, stir for a minute. Switch off the heat.


Cut the polenta into 7 – 8 cm squares.


Heat the oven to 200°C. Arrange half of the cake squares in the bottom of the baking dish. Pour half of the ready sauce over the squares and spread to cover. Cover with another layer of polenta; pour on top the rest of the sauce. Sprinkle cheese over the mushroom sauce. Bake until the polenta cake is heated through between 15 and 20 minutes. Let it stand for 10 minutes.


Serve with fresh basil on the top of the layer cake and rucola or any other salad of your taste on the side.


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