Mediterranean polenta with tomato sauce

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Mediterranean polenta with tomato sauce

Mediterranean polenta with tomato sauce

Number of people

1 l vegetable stock

150 g polenta

40 g chopped olives

100 g dried vegetables (tomatoes, peppers, etc.), chopped

200 g crumbled feta cheese

50 g grated parmesan cheese

Olive oil and flour for the mould

10 fresh tomatoes, diced

2 shallots, chopped

Chopped basil

Preparation: 30 min
Cooking time: 25 min
Step 1
Oil a 20 cm diameter mould. Bring the broth to a boil in a saucepan and add the polenta. Simmer for 15 minutes until the polenta thickens.
Step 2
Off the heat, add the parmesan cheese, olives, dried vegetables, feta cheese and some basil. Pour into the buttered and floured pan, press and let cool.
Step 3
Meanwhile, prepare the tomato sauce by browning the shallots in the oil. Then add the diced tomatoes, simmer for 15 minutes. Add the basil off the heat.
Step 4
When cold, cut the polenta into 16 parts. Oil a large frying pan and brown the polenta triangles.
Step 5
Serve hot with tomato sauce.
I add my grain of salt

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