Polenta with Tomatoes

Name: Polenta with Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italia
Ingredients: 200 G White Flour for Polenta; 4 Vine Tomatoes; 50 G Pecorino Cheese; 1 Sprig Thyme; 1 Sprig Marjoram; to taste Extra Virgin Olive Oil; to taste Salt; to taste Pepper

@tuduu

Category: First courses

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.

Difficulty: Medium

Cooking time: 30 minCooking: 30 min

Preparation time: 10 minPreparation: 10 min

Country: Italia

tuduu@tuduu

Ingredients

No. Servings

White flour for polenta200G
Vine tomatoes4
Pecorino cheese50G
Thyme1Sprig
Marjoram1Sprig
Extra virgin olive oilto taste
Saltto taste
Pepperto taste

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 7
Slice the tomatoes, sprinkle them with salt, and let them rest in a colander for 30 minutes to drain the excess water. Then, drain them, place them on a baking sheet lined with parchment paper, and grill them in a hot oven for 4 minutes.
STEP 2 OF 7
Bring 60 cl of salted water to a boil, then gradually add the flour, stirring constantly, and cook for 45 minutes.
STEP 3 OF 7
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.
STEP 4 OF 7
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.
STEP 5 OF 7
Serve immediately.
STEP 6 OF 7
White polenta, with its very delicate flavor, is typical of the Veneto and Friuli regions.
STEP 7 OF 7
It is made from white corn flour.

Suggestions

Pot for cooking polenta

General Information

Origin

Italia, Lombardia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

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

Proteins
6.28g·18%
Carbohydrates
24.24g·70%
Fats
2.57g·7%
Fibers
1.32g·4%