Preparation time: 35 min 

Cooking time: 20 min


  • Polenta- about 1 cup cooked in 4 cups of water
  • 2 Tbs garlic butter
  • salt to taste
  • 125 g button mushrooms
  • 125 g portobello mushrooms
  • 1 onion– sliced
  • olive oil for frying
  • 1 pinch of dry thyme
  • 100 g bacon bits
  • 2 Tbs tomato pureé
  • 1/2 tsp sugar
  • 100 ml milk
  • 1 egg
  • 2 Tbs flour
  • 1/2 cup mozzarella cheese
  • 1/2 cup gouda Cheese


  • Preheat oven to 180°C. Rub a pie dish with butter. Cook polenta as per packet instructions, stir in the garlic butter and set aside keeping the lid on your pot to keep the polenta warm.
  • Fry the onions and mushrooms with the thyme in olive oil. Add the bacon bits and fry for another minute. Add the tomato pureé and the sugar, fry for further minute.
  • In a measuring cup add the flour and salt to the milk and mix. Incorporate the egg and mix it again.
  • Use the back of a metal tablespoon or a spatula to spread an even layer of polenta to the bottom of the pie dish covering the sides as well.
  • Top with the mushroom filling and pour the milk mixture over it.
  • Sprinkle with the cheese and bake for 15 -20 minutes.