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Mushroom Polenta Casserole (With Cheese and Herbs)
Ingredients
  • subheading: Polenta mushroom casserole:
  • 1 ⅓ cup polenta
  • 3 ⅓ cup water
  • 1 teaspoon fine sea salt
  • 1 tablespoon butter 1 teaspoon extra
  • 14 oz mushrooms
  • 4 large fresh sage leaves or ½ teaspoon dry sage
  • 5.5 oz sheep cheese or feta, gouda, Cheddar, Gorgonzola
  • subheading: Garlic yogurt sauce:
  • 3 garlic cloves or more to taste
  • ½ teaspoon mustard
  • 1 tablespoon oil
  • 1 ¼ cup Greek yogurt
  • fine sea salt and pepper
  • Shop Recipe
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