Polenta casserole
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 250 g Corn semolina (polenta)
- 7-10 Tbsp Salt
- 7-10 Tbsp Grease
- 1 Perennial celery
- 5 medium-sized tomatoes
- 1 TEASPOON dried herbs (Provence)
- 2 TABLESPOONS Olive oil
- 75 g Provolone (Italian semi-hard cheese)
- 2 TABLESPOONS Sunflower seeds
Directions
- 1
Stir the corn semolina into 1 1/4 litre of boiling salted water. Let it swell at low heat while stirring several times for about 35 minutes until the semolina comes off the bottom of the pot. Spread the polenta immediately into a greased casserole dish. Clean, wash and cut the celery into strips and cook in boiling salted water for about 3 minutes. Drain. Clean, wash and slice the tomatoes.
- 2
Spread tomatoes and celery on the polenta. Sprinkle the herbs over it. Drizzle the vegetables with oil. Grate cheese and spread on the vegetables. Sprinkle the sunflower seeds on top and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 15 minutes
- 3
Form: Boda Nova
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