Baked Polenta with Cheese and Cherry Tomatoes

Cooked polenta can be transformed into a very tasty dish with just a few additions. All you need are some cherry tomatoes, a bit of grated cheese, olive oil, and of course, a pinch of your favorite spices.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 3 cups Soup base, chicken, cube

  • 1 cup Polenta

  • 3 spoons Oil, olive

  • 70 g Cheese, Parmesan, grated

  • 150 g Cheese, mozzarella

  • 200 g Tomato, red

  • 2 pinch Spices, oregano, dried

  • 1 pinch Spices, pepper, black

  • 1 pinch Salt, table

Steps

  1. Pour the broth into a larger pot and slowly heat it. Once it boils, reduce the heat to medium and slowly pour in the polenta. Stir continuously with a hand whisk to prevent lumps from forming. Once all the polenta is mixed in, reduce the heat to the lowest setting and cook for another 5 to 10 minutes until it thickens. Stir it well several times during cooking. If it becomes too thick, add a bit more broth or water. Once the polenta is ready, mix in one tablespoon of olive oil and 2/3 of the grated Parmesan.

  2. Rinse the cherry tomatoes under running water and dry them with paper towels. Coarsely grate the mozzarella and mix it with the remaining Parmesan. Lightly grease a small rectangular baking dish with olive oil.

  3. Pour the polenta into the greased baking dish. Use a spatula or the back of a spoon to spread it evenly and smooth the surface. Top it with the cherry tomatoes and sprinkle with the Parmesan and mozzarella mixture. Season and bake in the oven under a well-heated broiler for 5 to 10 minutes. When the cheese melts and turns golden brown, the dish is ready. Serve it as a side dish, snack, or a main course with a bowl of salad.

Nutrition Information (Per 100g)

  • Calories: 232.55 kcal
  • Fat: 17.56 g
    • Saturated Fat: 7.07 g
  • Carbohydrates: 3.64 g
    • Sugars: 1.07 g
  • Protein: 12.63 g
  • Fiber: 0.86 g