Polenta with mozzarella, sun-dried tomatoes and herbs
4 servings
50 minutes
Polenta with mozzarella, sun-dried tomatoes, and aromatic herbs is a dish that will transport you straight to sunny Italy. Polenta, traditionally popular in the northern regions of the country, serves as a wonderful base for the combination of tender mozzarella, fragrant herbs, and rich sun-dried tomatoes. This recipe embodies a warm, cozy dinner where simple ingredients transform into an exquisite treat. When baked, parmesan creates a delicious crispy crust while spices add depth to the flavor. Polenta pairs beautifully with a glass of white wine and fresh salads, and its soft texture makes it an ideal dish for both festive evenings and cozy family dinners.
1
Pour one liter of salted water into a thick-walled pot and bring it to a boil. Gradually add cornmeal to the pot, stirring constantly to prevent lumps from forming. The water temperature should be close to boiling.
- Water: 1 l
- Corn grits: 250 g
2
Lower the temperature and cook the polenta for 30 minutes, stirring constantly. The readiness of the polenta can be determined when the grains start to separate from the bottom and walls, and a crust appears on the walls. If the polenta is too thick, add a few tablespoons of boiling water.
- Water: 1 l
3
Spread half of the polenta on a greased baking sheet in a layer about 1 cm thick and smooth it out.
- Olive oil: 0.5 glass
4
Place 100 grams of sliced mozzarella and sun-dried tomatoes on top. Then add the second part of the polenta. Again layer mozzarella, sun-dried tomatoes, sprinkle with grated parmesan, and put in an oven preheated to 180 degrees for 20 minutes.
- Mozzarella cheese: 300 g
- Cherry tomatoes: 500 g
- Mozzarella cheese: 300 g
- Cherry tomatoes: 500 g
- Parmesan cheese: 150 g
5
Cut the cooked polenta into portions and serve hot.
6
You can prepare sun-dried tomatoes for this dish yourself. For this, pierce the cherry tomatoes with a fork or cut them with a knife. Place them on a baking sheet lined with parchment paper, drizzle with olive oil, and sprinkle with herbs. Put in an oven preheated to 130 degrees for 3-4 hours.
- Cherry tomatoes: 500 g
- Olive oil: 0.5 glass
- Basil: to taste
- Thyme: to taste
- Marjoram: to taste
- Rosemary: to taste
7
Place the prepared tomatoes in a glass jar, layering with garlic and chili pepper, and pour with olive oil. You can also add aromatic herbs. Store in the refrigerator.
- Cherry tomatoes: 500 g
- Garlic: 2 cloves
- Ground chili pepper: 1 teaspoon
- Olive oil: 0.5 glass
- Basil: to taste
- Thyme: to taste
- Marjoram: to taste
- Rosemary: to taste