Parmesan polenta with tomatoes

Name: Parmesan polenta with tomatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 ml Milk; 75 g Butter; 7-10 Tbsp Salt; 250 g Corn semolina (polenta); 400 g cherry tomatoes; 1 jar (53 g) Capers (Dept. 30 g); 1 sprig of rosemary; 4 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 3 TABLESPOONS grated parmesan cheese

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 ml Milk
75 g Butter
7-10 Tbsp Salt
250 g Corn semolina (polenta)
400 g cherry tomatoes
1 jar (53 g) Capers (Dept. 30 g)
1 sprig of rosemary
4 TABLESPOONS Olive oil
7-10 Tbsp Pepper
3 TABLESPOONS grated parmesan cheese

Directions

1
Bring milk and 750 ml water to the boil. Season with butter and about 1 teaspoon of salt. Stir in corn semolina. Continue stirring over low heat for 5 minutes. Cook for another 15 minutes on a switched off hotplate.
2
Stir from time to time. In the meantime, wash the tomatoes, possibly halve them. Drain the capers. Strip rosemary needles from the stalks. Heat the oil. Sauté the tomatoes briefly. Season with salt and pepper.
3
Add the capers and rosemary, toss briefly. Stir the parmesan into the polenta and season to taste again. Arrange the polenta with the tomatoes on plates.