Polenta with tomato, celery and cheese

Polenta with tomato, celery and cheese

Polenta with tomato, celery and cheese


2 medium tomatoes
basil leaves for decoration
olive oil – 3 tbsp
freshly ground black pepper
2 stalks celery petiolar
a pinch of dried oregano
12 pitted black olives
seasoning “5 peppers”
300 g of corn flour
6 slices of cheese toast
salt to taste


Corn flour Pour into the pan, pour 1 liter of water, stir and leave for 1 hour. Add salt and cook over low heat, stirring occasionally, 20 minutes. Turn off the heat, simmer, covered for 30 minutes.

Shredded celery and onions in oil fry 5 min. Season with pepper and oregano, pour in the polenta and cook, stirring, until complete evaporation of the liquid. Transfer to a square shape, allow to cool.

Remove the polenta from the mold, cut into rectangular pieces. Tomatoes peel, cut into slices.

Oil the pan, put on his pieces of polenta, put a slice of cheese, 3 slices of tomato and 2 olives.

Bake in the oven for 15 minutes. at 180 ° C. Sprinkle seasoning “5 peppers” and garnish with basil.

Serve hot.

Bon Appetit!

Polenta with tomato, celery and cheese

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