Polenta pie

This took quite a long time to make, but I didn't try cooking the polenta and the sauce at the same time (which would have cut a good 15 min off the whole time) But other than the time-consuming nature of this meal, it was very filling and was nice cold the next day. Which, I might add, was when the photo was taken, hence the pretty layering going on - when it was still hot, the sauce tended to run somewhat.

I might also add that the really odd measurements are a result of my halving a recipe that had been converted from Imperial measurements. It made way more numerical sense in oz.


POLENTA PIE

Ingredients
113g polenta
450mL water
200g mushrooms, finely sliced
15g parmesan cheese
salt

Béchamel sauce:
20-30g butter
1tbsp plain flour
375mL warmed milk
20g grated cheese

Method
1) Preheat oven to 220°C
2) Boil polenta in salted water.
3) Let cook slowly for 20 min, stirring frequently.
4) Turn cooked polenta out onto a plate and let cool.
5) Meanwhile, melt butter in saucepan on medium heat until foaming.
6) Add flour and cook (stirring) for 1-2 min or until bubbling.
7) Remove from heat and slowly add milk, while whisking.
8) Return to heat and cook (stirring) for 10-12 min.
9) Remove from heat and stir in grated cheese.
10) Also meanwhile, cook mushrooms in some butter for 3-4 min.
11) Grease an oven-proof tin and layer polenta – béchamel sauce – mushrooms. Repeat, finishing with the béchamel layer and then sprinkle with parmesan.
12) Bake in oven for 30 min.

Additional options
Suggestion: grease polenta pot with butter first, to prevent sticking. (I had to spend a good 10min cleaning the polenta pot afterwards...)

Preparation time: 40 min
Cooking time: 30 min
Serves: 4 people

Source for polenta pie: Elizabeth David, BBC Food, http://www.bbc.co.uk/food/recipes/database/print/polentapie_5283.shtml, 02/12/07
Source for béchamel sauce: Annette Forrest, Taste.com.au, http://www.taste.com.au/recipes/9918/basic+bechamel+sauce, 02/12/07