Vegetables on polenta

Vegetables on polenta

Vegetables on polenta


Vegetable oil – 3 tbsp
grated Parmesan cheese – 3 tbsp
tomatoes – 5 pcs.
balls of mozzarella 125 g – 2 pcs.
salt pepper
quick cooking polenta – 150 g
eggplant – 1 pc.
Butter – 25 g

For the sauce:

grated Parmesan – 20 g
rucola – 40 g
Garlic – 1 clove
almonds – 2 tablespoons
olive oil – 5 tbsp


Prepare polenta. Boil in a large pot of salted water to 600 ml. All the time, stirring with a wooden spoon, pour the polenta. Cooking according to the instructions on the package, continuing to stir.

Remove from heat, add the cheese, butter and pepper. Mix well.

Put the polenta on a tray to a depth of 1 cm. Smooth the surface and leave to cool. Meanwhile, prepare the sauce. Almonds omitted for 3 min. in boiling water, discard in a colander.

Garlic peel and chop. Arugula wash and dry. Grind the blender arugula, almonds and garlic in a homogeneous mass. Add the Parmesan and butter. Season to taste with salt and pepper and whisk still time.

Transfer to a bowl, cover with foil and place in refrigerator.

Tomatoes Wash and cut into circles of 1 cm thick. The same circles cut mozzarella. Eggplant wash, cut into circles of 1 cm thick, brush both sides with oil and fry over high heat, for 3 minutes. from each side. Share on paper towels.

Cover with baking parchment. From polenta cut circles of the same diameter as the eggplant circles. Put them on a baking sheet.

Put on polenta circles tomatoes, then mozzarella. On top of decomposed eggplants mugs.

Coat a small amount of sauce and sprinkle with Parmesan cheese. Put in a preheated 180 ° C oven for 12-15 minutes.

Serve with the remaining sauce.

Bon Appetit!

Vegetables on polenta

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