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Polenta with oven-dried tomatoes and fresh herbs

  • 160 g corn grits
  • 950 ml water
  • 3 tbsp Pecorino Romano
  • 2 tsp basil, fresh, chopped
  • 2 tsp parsley, fresh, chopped
  • 1 tsp thyme, chopped
  • 1 tbsp onion, chopped
  • 160 g cherry tomatoes
  • 1/2 tsp salt
  • 1 tsp olive oil

  1. Heat up oven to 160°C.
  2. Cut tomato in half.
  3. Put folio on the bottom of an oven plate and sprinkle with olive oil.
  4. Put the half tomatoes one by one and sprinkle with olive oil, salt, and pepper.
  5. Cook them about 30 minutes. Let it cool down.
  6. Bring 650ml water to a boil in large sauce pan.
  7. Combine remaining water with cornmeal, chopped onion, and herbs.
  8. Slowly pour into boiling water and season with salt. Stir constantly.
  9. Reduce heat to medium low and stir for 15 minutes. The water should incorporate with the cornmeal.
  10. Remove from heat and stir in tomatoes and cheese.
  11. Set aside to cool slightly; transfer polenta onto a large piece of parchment paper or plastic wrap and wrap it up to make a log shape.
  12. Set in refrigerator to chill completely.
  13. Remove from the fridge and slice in 1cm-thick slices. Melt some cheese on top if you wish.
  14. Heat some olive oil in non-stick skillet. Add sliced polenta and cook until golden, for 3 minutes per side.
  15. Serve while still hot.

Good points

  • Low in cholesterol
  • Low in sugar
  • High in iron

Preparation time: 40 min
Portions: 6
Difficulty: easy, easy
Cuisine: Italian
General (in 1 portion)
Calories: 107.58 kcal
Carbohydrates: 21.86 g
Cholesterol: 0.52 mg
Sugar: 0.99 g
Protein: 2.62 g
Fat: 1.49 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com