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If you use instant polenta follow the instructions on the box, then add the salt.
If you use regular polenta bring 3-1/2 cups of water and the salt in a large saucepan over low heat to a boil. Add the polenta in a thin steady stream, stirring constantly with a whisk. Cook the polenta for 40 minutes, uncovered, while stirring. However, such a small amount of polenta, if cooked in a very heavy pot, can be cooked on low heat, covered by a lid (slightly ajar) and stirring well only occasionally.
As soon as the polenta is done, stir into it 2 tablespoons of the butter and the sugar. Mix in ricotta and the pecorino. Add the eggs last, blending without over beating, with a wooden spoon or a mixer. Add mushrooms
Preheat the oven to 375 *
Coat 8-inch soufflé dish with some of the leftover butter. Spoon the polenta mixture in, shaping the top in a low mound or repeated stalactites. Dot the top with whatever butter is left.
Bake in oven for 35 to 40 minutes, or until the top is crusted and speckled with brown spots.