John Myers
Ingredients for 4 servings:
- 2 cups water
- 1 tsp vegetable broth
- 1 cup cornmeal (polenta)
- 4 tomatoes, dried, pickled in oil
- 1 onion(s)
- 2 garlic cloves
- ½ pack of herbs (frozen mix)
- olive oil
- 10 g butter
- 1 egg(s)
- possibly milk
- some Parmesan, freshly grated
- possibly cherry tomatoes
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
very tasty with fish and salad
Bring water to a boil, add the vegetable stock, and stir in the polenta with a whisk. Let it simmer over very low heat for 15-20 minutes. In a pan, fry the finely diced pickled tomatoes, diced onion, finely diced garlic, and frozen herbs in a little olive oil. Add the butter. Separate the egg and beat the egg white until stiff. Add the egg yolk and the pan mixture to the polenta and mix well. If the mixture is too thick, add a splash of milk. The mixture should just spread out. Spread the mixture onto a well-greased baking sheet and sprinkle evenly with the finely grated Parmesan cheese. Preheat the oven to approximately 180 degrees Celsius. Arrange a few thinly sliced cherry tomatoes on top of the polenta. Place the whole thing in the oven for approximately 10-15 minutes.
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