In a large pot, bring the water to a boil, salt to taste. Pour the cornmeal to rain, stirring well with a whisk to prevent lumps.
Add butter and Parmesan and cook for about 7-8 minutes.
Transfer the polenta to a baking sheet lined with parchment paper, level the surface and let it cool.
When it is cold, cut it into cubes (or, alternatively, you can crumble the polenta with your fingers).
Meanwhile clean the mushrooms and slice them, then let them flavor in a pan with a sauté of garlic and oil. Season with salt and pepper and cook for a few minutes over medium heat.
When the mushrooms are ready, transfer half of the cubes of polenta to the bottom of the hinged mold covered with parchment paper, lightly compacting.
Add the sautéed mushrooms and the diced cheeses, then cover them evenly with the remaining polenta.
Sprinkle the surface of the crumble with a little grated Parmesan and add a few tufts of butter.
Then cook in a preheated oven at 180 ° C for about 30 minutes, or until the surface is golden and crisp.
Your crumbled polenta is ready, serve immediately to keep the filling warm and stringy.
TAGS: Crumbled recipe of polenta | How to prepare Crumble of polenta | Crumble of polenta recipe
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