Monday, February 10, 2014

Baked polenta with tomatoes...

I was doing a kind of "inventory" in my kitchen cupboard and found a bag of polenta. What to do with that now...? As there was nothing planned for dinner I decided to make something using that beautiful, yellow thing sitting so long at the back of the shelf. I was really surprised by the texture - soft but holding the shape firmly. Also the taste of corn was there, but it wasn't overpowering (which I thought would be the case...). The dish turned out as a very nice, delicious and light meal. And it smelled sooo appetizing :) Are you using polenta in your kitchen? How would you cook/bake/fry it?


"Polenta is cornmeal boiled into a porridge and eaten directly or baked, fried or grilled. The term is of Italian origin, derived from the Latin for hulled and crushed grain (especially barley-meal). Before the introduction of corn from the New World in the 16th century, polenta was made with such starchy ingredients as farrochestnut flour, milletspelt or chickpeas." - by Wikipedia.org



How to make it...


Ingredients:
- 650 ml vegetable stock
- 175 g polenta (coarse corn meal)
- 2 big tomatoes (like beefsteak), sliced
- 1/2 small red onion, finally diced
- 1/2 cup grated  cheese, like Parmesan or Cheddar
- pepper
- oil for greasing

Bring the stick to the boil and gradually stir in the polenta. Continue stirring the polenta over a moderate heat for about 5 minutes, until the mixture begins to come away from the sides of the pan. Spoon into a lightly oiled, shallow, wide tin and spread evenly. Leave to cool.
Preheat the oven to 200 C. Cut the cooked polenta into squares (about the size of a matchbox). Arrange polenta sliced overlapping with tomato slices in a lightly oiled ovenproof/baking dish. Sprinkle the onion on top, season with pepper and finally sprinkle with the cheese. Bake for about 20 minutes or until golden brown. Serve hot.

Smacznego!


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2 comments:

Thank you for taking your time and leaving a comment. It means a lot!
Pozdrawiam, Anula.