How To Cook Polenta With Tomatoes, Mozzarella And Olives - Recipe

Author: Maryam Ayres Time for reading: ~1 minutes Last Updated: August 08, 2022

How To Cook Polenta With Tomatoes, Mozzarella And Olives - Recipe

Learn how to cook "Polenta with tomatoes, mozzarella and olives". Delicious recipe.

Required products :

300 grams of corn porridge / porridge for instant cooking
40 grams of grains canned corn kernels
2 stalks chopped green onions
2 pinches of dried oregano
85 grams of dried tomato pesto
175 grams of mozzarella
400 grams of cherry tomatoes
40 grams of pine nuts
freshly ground black pepper to taste

For decoration:

fresh basil leaves
7-8 black olives

Method of preparation :

Pour 1 liter of water into a saucepan and bring to a boil. When this happens, remove the pan from the heat and add the dry corn porridge, pouring it in a thin stream, stirring with a wooden spoon. Return to the hob and let it cook for about 5 minutes (until thickened).
Then remove the pan again and add the corn kernels, chopped green onions, oregano to the porridge and add freshly ground black pepper to taste.
Grease a suitable baking dish measuring 20 x 30 cm with oil and pour the resulting combination into it. Level the surface and let it stand for about 20 minutes to cool and harden a bit.

Preheat oven to 200 degrees.
Spread the dried tomato pesto on the prepared base and the mozzarella cut into strips on it.
Cut the tomatoes into two pieces and arrange the next layer of them in the pan, placing them with the cut side up. Sprinkle with black pepper and pine nuts.

Bake the dish in the preheated oven for 15-20 minutes until the surface acquires a golden color and bubbles form on it.

Serve the polenta hot, garnishing it with fresh basil leaves and black olives.

Enjoy your meal!

How To Cook Polenta With Tomatoes, Mozzarella And Olives - Recipe

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