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Baked Cheesy Polenta with Tomatoes

You thought you knew all about polenta? It is still uncharted territory. For example, add milk to your polenta mixture to get a creamier texture. Then get an interesting sweet aroma by flavoring it with nutmeg. Pair it with tangy tomatoes and feta cheese, then bake it to perfection. Experiment!
You thought you knew all about polenta? It is still uncharted territory. For example, add milk to your polenta mixture to get a creamier texture. Then get an interesting sweet aroma by flavoring it with nutmeg. Pair it with tangy tomatoes and feta cheese, then bake it to perfection. Experiment!

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Ingredients

2 cups of vegetable stock
1 cup milk
7 ounces of cornflour
salt
pepper
1 teaspoon nutmeg
1 tablespoon olive oil
cup parmesan, grated
1 large tomato, sliced
herb salt
5 ounces of feta cheese, cubed
1 teaspoon dried oregano

Ingredients

Steps

1
Done

Add the vegetable stock and milk to a medium cooking pot and heat it over low medium heat. Gradually add the cornflour while continuously whisking. Simmer for 10 minutes.

2
Done

Season the polenta with salt, pepper, and nutmeg. Add just 1 teaspoon of olive oil, then the grated parmesan. Mix until even using a whisk or a spatula.

3
Done

Coat an 8 x 8 x 1-1/2 inches (20 x 20 x 4 cm) baking dish with the remaining olive oil and transfer the polenta to it.

4
Done

Spread it evenly, then add the tomato slices on it. Season with herb salt, then place a feta cube over each tomato slice.

5
Done

Sprinkle with dried oregano and bake for 20 minutes at 360⁰F/180⁰C.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

279 kcal
Calories
11 g
Protein
11 g
Fat
35 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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