Polenta Casserole with Mushrooms

Melt the cooking butter in a frying pan, add the garlic, onion, hominy and bay leaf spice, steam briefly. Add diced tomatoes, peppers and sliced mushrooms, steam until the vegetables have collapsed. Then extinguish with juice of one lemon and soup, bring to a boil while stirring continuously, then reduce temperature sharply and simmer the porridge on low heat for 20 to 30 minutes. Cool down a bit.

Stir through Gruyère, cream and egg yolks, stir into porridge.

(Note: can be prepared up to here).

Whip the egg whites until stiff, fold into the mixture, pour into a greased baking dish, bake on the spot: 30 to 35 min. on the lowest rack of the oven heated to 200 °C.

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