VEGETARIAN

Polenta with Mozzarella, Sun-Dried Tomatoes, and Spices

Main Dishes | Italian cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

The polenta can be prepared in advance and then spread out on a cutting board with a sharp knife.

Ingredients

Water - 1 qt
Coarse Cornmeal - 8.8 oz
Marinated cherries - 17.6 oz
Olive Oil - ½ cup
Basil - to taste
Thyme - to taste
Marjoram - to taste
Rosemary - to taste
Parmesan Cheese - 5.3 oz
Melted Cheese - 10.6 oz
Garlic - 2 cloves
Mild Chili Spice - 1 teaspoon

Step by Step guide

Step 1

In a heavy-bottomed pot, pour in 1 liter of salted water and bring to a boil. Gradually add the cornmeal to the pot, stirring constantly to prevent lumps from forming. The water temperature should be close to boiling.

Step 2

Reduce the heat and cook the polenta for 30 minutes, stirring continuously. You can tell the polenta is ready when the grains begin to separate from the bottom and sides, and a crust forms on the sides. If the polenta becomes too thick, add a few tablespoons of boiling water.

Step 3

Spread half of the polenta onto a greased baking sheet in a layer about 1 cm thick and smooth it out.

Step 4

Top with 100 grams of sliced mozzarella and sun-dried tomatoes. Spread the second half of the polenta on top. Again, add mozzarella, sun-dried tomatoes, then sprinkle with grated Parmesan and place in an oven preheated to 356°F for 20 minutes.

Step 5

Cut the finished polenta into portions and serve hot.

Step 6

You can prepare the sun-dried tomatoes for this dish yourself. For this, pierce the cherry tomatoes with a fork or cut them with a knife. Place them on a baking sheet lined with parchment paper, drizzle with olive oil, and sprinkle with herbs. Place in an oven preheated to 266°F for 3-4 hours.

Step 7

Place the finished tomatoes in a glass jar, layering with garlic and chili pepper, and cover with olive oil. You can also add more aromatic herbs. Store in the refrigerator.