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
Topping
Utensils
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How it's done
Polenta
Heat the butter in a pan. Add the shallot and garlic, sauté for approx. 3 mins. Pour in the water and milk, bring to the boil, season. Stir in the polenta, reduce the heat, simmer for approx. 4 mins., stirring occasionally to form a thick paste. Mix in half of the cheese, place the polenta in the prepared tin, smooth down.
Topping
Mix the cream cheese and milk in a small bowl. Spread the cream cheese over the polenta, leaving a border of approx. 1.5 cm all the way around. Scatter the rest of the cheese on top. In a bowl, mix the tomatoes with all the other ingredients, arrange on top.
To bake
Approx. 25 mins. in the centre of an oven preheated to 220 °C.
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