Polenta with tomatoes is a tasty and hearty dish, typical of Italian culinary tradition. Originating from Northern Italy, polenta is a preparation made from cornmeal cooked in water or broth until a creamy consistency is achieved. In this recipe, the polenta is enriched with vine tomatoes, pecorino cheese, and aromatic herbs like thyme and marjoram. The result is a dish with an intense and captivating flavor, perfect to enjoy as a first course or a main dish. Polenta with tomatoes is best served with a drizzle of extra virgin olive oil and a sprinkle of pepper.
Slice the tomatoes, sprinkle them with salt, and let them rest in a colander for 30 minutes to lose their water content. Then drain them, place them on a baking sheet lined with parchment paper, and grill them in a hot oven for 4 minutes.
Bring 60 cl of salted water to a boil, then gradually add the flour, stirring constantly, and cook for 45 minutes.
Incorporate a tablespoon of oil into the polenta, pour it into a greased rectangular baking dish of 20 x 30 cm, and level it with a spatula.
Place the tomatoes on top, finish with grated pecorino cheese, chopped herbs, and a drizzle of oil, and grill in a hot oven until the cheese is melted.
Serve immediately.
White polenta, with its very delicate flavor, is typical of the Veneto and Friuli regions.
It is made from white corn flour.
Pot for cooking polenta
Italia, Lombardia
| Energy (kcal) | 141.89 |
| Carbohydrates (g) | 24.24 |
| of which Sugars (g) | 2.86 |
| Fat (g) | 2.57 |
| of which Saturates (g) | 1.37 |
| Protein (g) | 6.28 |
| Fiber (g) | 1.32 |
| Sale (g) | 0.15 |
