Mushroom Polenta Galette Squares

Ingredients

• all-purpose flour1 1/4 cups
• cornmeal1/3 cup
• unsalted butter, cold and cubed1/2 cup
• salt3/4 teaspoon
• cold water4 tablespoons
• quick-cooking polenta1/2 cup
• milk1 1/2 cups
• mushrooms, sliced2 cups
• garlic, minced2 cloves
• thyme leaves1 teaspoon
• goat cheese1/3 cup

Method

1. 1Heat the oven to 425°F (220°C) and line a baking tray with parchment.
2. 2Cook the polenta in the milk with a pinch of salt, stirring until thick, then let it cool slightly.
3. 3Cut the flour, cornmeal, butter, and salt together, then add cold water just until a shaggy dough forms.
4. 4Roll the dough into a square-ish round and transfer it to the tray.
5. 5Spread the polenta over the center, leaving a wide border.
6. 6Cook the mushrooms in a hot skillet with garlic and thyme until browned and most moisture has evaporated.
7. 7Pile the mushrooms over the polenta, scatter goat cheese on top, and fold the dough edges inward at the corners.
8. 8Bake for 16 to 18 minutes until the crust is crisp and the filling is bubbling.

Tips

• Cook the mushrooms until dry so they do not waterlog the crust.
• For extra clean folds, chill the shaped galette for 5 minutes before baking.

Nutrition