Spicy polenta slices

Ingredients for 24 servings:

• 100 g tomatoes, dried
• 50 g olives, black, without stones
• 1 tbsp olive oil
• 1.2 liters of vegetable broth
• 20 g butter
• 300 g polenta
• n. B. Pfeffer
• 1 tsp rosemary
• 1 tsp thyme
• 300 g cherry tomatoes
• 200 g feta cheese, pickled
• e.g. basil

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 50 minutes

Party snack full of wonderful Mediterranean flavors

Rinse the sun-dried tomatoes and cover with a little boiling water. Let them soak for about 10 minutes, then drain and slice into strips. Drain and chop the olives. Grease a baking sheet with olive oil. Bring the vegetable stock to a boil in a large pot and add the butter. Reduce the heat to medium and add the polenta, stirring constantly, and cook for about 20 minutes, stirring constantly. If the polenta is boiling too vigorously, reduce the heat even further. Finally, season with pepper, rosemary, and thyme, stir in the tomato strips and olives, and spread the mixture on the baking sheet. Let them set for a few hours, preferably overnight in the refrigerator. Preheat oven to 200°C (400°F). Trim and wash the cherry tomatoes, then halve or quarter them depending on their size. Drain the feta cheese (reserving the marinade) and crumble it. Spread the cherry tomatoes over the set polenta and finally drizzle with a little of the spicy pickling oil. Bake for about 10 minutes. Let cool and slice. Tip: After baking, garnish the slices with fresh basil. This adds even more flavor and looks decorative.