An authentic recipe for Tuscan-style baked polenta

Polenta is the much loved "mashed potatoes" of northern Italy. In this recipe, Parmesan-flavoured "soft" polenta provides the topping for beans and a creamy mushroom sauce.

• Preparation time: 45 minutes.
• Cooking time: 20 minutes.
• Serves 4.

Ingredients:

• 25 g (1 oz) dried porcini mushrooms
• 500 ml (2 c) fat-free milk
• 22 ml (1 1/2 tbsp) olive oil
• 15 ml (1 tbsp) butter
• 2 celery stalks, thinly sliced
• 250 g (1/2 lb) cremini mushrooms, sliced
• 45 ml (3 tbsp) flour
• 10 ml (2 tsp) lemon juice
• 1 can (425 g/15 oz) pinto beans, drained and rinsed
• 250 g (1 c) instant polenta
• 2 eggs, lightly beaten
• 50 g (1/4 c) freshly grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Place the dried mushrooms and 250 millilitres (1 cup) of the milk in a small pot. Bring just to a boil, then remove from the heat and set aside to soak.
2. Heat the oil and butter in a wide pot over a moderate heat. Add the celery and cook gently, stirring occasionally, until softened, 3 to 4 minutes.
3. Raise the heat, add the cremini mushrooms and cook, stirring, until softened, about 3 minutes.
4. Add the flour and cook, stirring, for 2 minutes. Gradually mix in the remaining milk and cook, stirring well, until the mixture just comes to a boil and thickens.
5. Strain the milk from the porcini mushrooms and add it to the mushroom and celery sauce. Bring back to the boil, stirring.
6. Coarsely chop the porcini and add to the pan. Simmer for 2 minutes, then add the lemon juice and season with salt and pepper to taste.
7. Pour the mushroom sauce into a shallow ovenproof dish and spread out in an even layer. Scatter the beans on top. Set aside.
8. Preheat the oven to 200°C (400°F). In a heavy saucepan, cook the polenta in 625 millilitres (2 1/2 cups) boiling water, or according to the package instructions, until it is thick. Remove from the heat and briskly stir in the eggs and about half of the grated Parmesan. Season with salt and pepper to taste.
9. Pour the polenta mixture over the mushrooms and beans. Sprinkle the remaining Parmesan cheese over the top.
10. Bake for about 20 minutes or until the filling is bubbling and the top is lightly browned. Serve hot.

Each serving provides:

• Key nutrients: 480 calories, 140 calories from fat, 15 g fat, 5 g saturated fat, 0 g trans fat, 23 g protein, 63 g carbohydrates, 10 g fibre, 540 mg sodium.
• Blood pressure nutrients: 16 mg vitamin C, 58 mg magnesium, 847 mg potassium, 331 mg calcium.

• Replace the pinto beans with cannellini beans.
• Spread 500 grams (1 pound) spinach, steamed, well drained and coarsely chopped, over the mushroom sauce before adding the beans.

Polenta is very versatile: It can be served soft with fish, meat and vegetable dishes as an alternative to pasta or rice, or it can be left to set, then cut up and grilled or sautéed. Try it today for a delicious meal that's surprisingly healthy.