Polenta With Cheese (Cherry Tomatoes and Herbs)

by Editorial Staff

Today we are preparing polenta! It can be both a spectacular appetizer and a main course (especially for those who do not eat meat). I recommend trying it!

Ingredients

  • Corn flour – 100 g
  • Broth (I took chicken, you can vegetable) – 300 ml
  • Cheese – 50 g
  • Butter – 1 teaspoon with top
  • Salt – 1/3 teaspoon
  • Vegetable oil – for greasing the mold and frying polenta
  • Cherry tomatoes – 24 pcs. (if you serve 3 pieces like me)
  • Oregano (oregano) – to taste
  • Salt – 1 pinch
  • Garlic – 2 cloves
  • Olive oil – 1 teaspoon
  • Fresh herbs (I have parsley and basil) – to taste

Directions

  1. Put the washed cherry tomatoes in a baking dish. Sprinkle with salt, oregano and olive oil. Garlic cloves, without peeling, crush with a knife and send to the tomatoes. We bake the tomatoes in the oven for 20 minutes at 180 degrees.
  2. Cooking polenta. Pour corn flour into the boiling broth, stirring constantly. Cook, stirring occasionally, over low heat for 2 minutes, until thickened. The polenta will start to come off the walls easily and become very thick!
  3. Remove from heat and add grated cheese and butter. We mix everything actively. We spread the polenta in a mold (size 14×22 cm), oiled,
  4. Distribute the polenta evenly with a greased spoon. We send it to the freezer for 10 minutes.
  5. Cut the polenta. It turns out 8 squares. Or 7 circles Fry in a greased pan.
  6. Put the baked cherry tomatoes on top.
  7. Sprinkle with chopped parsley. Decorate with basil.

Enjoy your meal!

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