Stalk Mushroom and Greengage Casserole

1.bring the clear soup to the boil, add the grits and let it boil while stirring continuously 2.let it swell on low heat for about 15 to 20 minutes 3.rinse and clean the stalks and cut them into small pieces 4.blanch them briefly in boiling salted water and then rinse them in cold water 5. Stir the whipped cream well with the eggs and the Parmesan and season with salt and pepper 6.layer the green seed mixture alternately with the stalk mush in a baking dish and finally cover with the cheese-whipped cream mixture 7.place the whole thing in the preheated oven and bake at 180 to 200 °C for about 15 to 20 minutes.

Tip: The casserole can be served in portions with a Dutch sauce and sprinkled with fried onions.

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