Polenta with tomatoes and beans

Polenta with tomatoes and beans

Polenta with tomatoes and beans



fine sea salt
300 g polenta (corn grits)
100 g butter or cream cheese
Sugar – 4 tbsp
400g cherry tomatoes
large onion
400 g frozen green beans


In a large saucepan, boil 1.5 liters of water, add salt. Stirring whisk, gradually pour the corn grits.

Cook, stirring constantly with a wooden spoon, for 25-30 minutes.

Three forms of low rinse with cold water. Pour the polenta on them, allow to cool. Polenta can be poured into a higher form. When it cools down, turn on a dish and using fishing line cut into horizontal circles 1-1.5 cm thick.

Onion peel and cut into thin circles. Tomatoes Wash and cut into slices. Beans defrost, wash and dry. In a frying pan heat the 2 tablespoons of sugar, add 2 tablespoons of water and cook until the sugar darkens.

Add beans and cook, stirring constantly 7 minutes. Remove from heat.

In another pan caramelize the sugar with the remaining 2 tablespoons of water. Put the onion, fry, stirring constantly for 2 minutes. Add the tomatoes and cook for 10 minutes. Remove from heat.

Followed smear cheese polenta. At the bottom circle to put the beans, cover the average range. Put it on the tomatoes and onions and cover the third round.

Lightly press to circles formed tightly. Place the polenta onto a greased with butter parchment. Preheat oven to 200 ° C. Bake 25 min. Serve hot.

Bon Appetit!

Polenta with tomatoes and beans

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