Mortadella and thyme polenta tower with tomato, spring onion and mozzarella

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Wash the thyme, dab dry and, except for something to garnish, pluck leaves from the stalks and chop finely. Bring milk, 250 ml water, 1 teaspoon salt, pepper and butter to the boil. Stir in ##Polenta## and thyme and let it swell for about 10 minutes, stirring occasionally. Spread about 1/3 of a baking tray with oil. Spread polenta while still hot and let it cool down.

2. 2

   Clean and wash spring onions and cut them diagonally into rings. Clean, wash and thinly slice the tomatoes. Dice ##mozzarella##. Halve slices of mortadella. Cut out circles (5-6 cm Ø) from the polenta. Put approx. 1/3 of the circles on a baking tray, cover with tomatoes and mortadella. Cover with dough circles. Place spring onions, mortadella, remaining circles and finally mozzarella on top. Gratinate the turrets under the hot grill of the oven for 4-5 minutes until golden brown, remove and garnish with thyme.

3. 3

   Cut out circles (5-6 cm Ø) from the polenta. Put approx. 1/3 of the circles on a baking tray, cover with tomatoes and mortadella. Cover with dough circles. Place spring onions, mortadella, remaining circles and finally mozzarella on top. Gratinate the turrets under the hot grill of the oven for 4-5 minutes until golden brown, remove and garnish with thyme. Add remaining vegetables and polenta

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
450 kcal

CARBS
31 g

FATS
29 g

PROTEINS
16 g