Summary

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

1. 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.
2. 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.
3. 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.
4. Spread the mixture on a well-greased baking sheet and sprinkle evenly with the finely grated Parmesan.
5. Preheat the oven to about 180 degrees.
6. Place a few cherry tomatoes in thin slices on the polenta. Put the whole thing in the oven for about 10-15 minutes.