< italian suitcase: polenta w/ a summer twist

polenta w/ a summer twist

Ingredients:
1 cup dry polenta
2.5 cups cold water
1/4 teaspoon salt
250gr soft goat cheese
1 pint sliced cherry tomatoes
1/4 cup thinly sliced sun-dried tomatoes in olive oil
1/4 cup fresh basil leaves
1 tbsp extra virgin olive oil

Preparation:
Preheat oven at 180' fan.

Combine polenta with water in a sauce pan adding the salt. Bring to boil, then reduce heat to simmer, stirring constantly for about 10 minutes - until it's creamy and no longer granular. Pour polenta on a oiled tin. Spread it evenly pushing up the edges. Bake for about 30 min until dry and crisp on edges.

Remove from oven and spread with a thin layer of goat cheese. Arrange cherry tomatoes and sun-dried tomatoes on top. Return to oven for 5 to 10 min until the cheese is softened and tomatoes are heated through. Before serving sprinkle the top with basil and a drizzle of olive oil.

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