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
- 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.
- 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!
- 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,
- Distribute the polenta evenly with a greased spoon. We send it to the freezer for 10 minutes.
- Cut the polenta. It turns out 8 squares. Or 7 circles Fry in a greased pan.
- Put the baked cherry tomatoes on top.
- Sprinkle with chopped parsley. Decorate with basil.
Enjoy your meal!
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