Polenta with tomatoes
Instructions
Slice the tomatoes, sprinkle them with salt and let them rest in a colander for 30 minutes, so you lose the water, then drain them, place on a plate lined with wax paper and cook them under the grill hot oven for 4 minutes.
Bring to the boil 60 cl of salt water, then pour in the flour and gilds it rain, stirring, for 45 minutes.
Incorporated the polenta obtained a tablespoon oil, pour it into a rectangular Pan oiled by 20 x 30 cm, levelling it with a spatula.
Settle over the tomatoes, finished with grated pecorino cheese, chopped herbs and a drizzle of olive oil and cook under the grill of the oven until the cheese is melted.
Serve immediately.
White polenta very delicate flavor, is typical of the regions of veneto and friuli.
Made from white corn flour.
Ingredients and dosing for 4 persons
- 200 g of white flour for polenta
- 4 tomatoes
- 50 g of cheese
- 1 sprig of thyme
- 1 sprig of marjoram
- Olive oil extra virgin
- Salt
- Pepper