Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Polenta
Gratin
To bake
Utensils
One ovenproof dish (approx. 2 l), greased
How it's done
Polenta
Bring the stock and milk to the boil in a pan. Stir in the polenta, reduce the heat, simmer for approx. 2 mins., stirring constantly to form a thick paste, spread the polenta approx. 1.5 cm thick onto the back of a baking tray that has been rinsed in cold water, leave to cool. Cut out 12 circles (each approx. 6 cm).
Gratin
Mash the polenta cut-offs with a fork, mix with the carrot and parsley, season with salt. Transfer the mixture to the prepared dish. Arrange the polenta rounds, tomatoes, meat and cheese on top so that they overlap a little, then season.
To bake
Approx. 25 mins. in the centre of an oven preheated to 220°C. Remove from the oven and sprinkle with parsley.
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