for 4 people

Polenta

1 tbsp	butter
1	shallot, finely chopped
1	garlic clove, finely chopped
4 dl	water
4 dl	full-cream milk
1 tsp	salt
a little	pepper
150 g	medium-fine polenta (4 min.)
150 g	medium-aged Gruyère, coarsely grated

Topping

140 g	cream cheese with pepper (e.g. Boursin)
2 tbsp	milk
350 g	vine-ripened cherry tomatoes, cut in half
2 tbsp	quince jelly
1 tbsp	water
¼ bunch	oregano, leaves torn off
¼ tsp	salt
a little	pepper

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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