Mediterranean Polenta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cup water
- 1 teaspoon vegetable stock
- 1 cup corn grits (polenta)
- 4 tomato (s), dried, pickled in oil
- 1 onion (s)
- 2 cloves garlic)
- 0.5 ½ pack herbs, (frozen mixture)
- olive oil
- 10 g butter
- 1 egg (s)
- possibly milk
- some parmesan, freshly grated
- possibly cherry tomato (s)
Print Recipe
Pin Recipe Instructions
- Bring the water to the boil, add the vegetable stock and stir in the polenta with the whisk. Let soak on a very low flame for 15-20 minutes.
- In a pan, fry the pickled tomatoes in fine cubes, the diced onion, the finely diced garlic and the frozen herbs in a little olive oil. Add the butter.
- Separate the egg, beat the egg white until stiff. Add the egg yolk and pan mixture to the polenta and stir well. If the whole thing is too firm, add a dash of milk. The mass should just slip away.
- Spread the mixture on a well-greased baking sheet and sprinkle evenly with the finely grated Parmesan.
- Preheat the oven to about 180 degrees.
- Place a few cherry tomatoes in thin slices on the polenta. Put the whole thing in the oven for about 10-15 minutes.
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