Stuffed polenta rhomboids with cheese filling

Name: Stuffed polenta rhomboids with cheese filling
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1/2 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 375 g Corn semolina (polenta); 3 Tomatoes; 1 package (200 g) Scheibletten; 1 package (25 g) frozen Italian herbs; 1 bag of tomato-chilli sauce powder; 2 TABLESPOONS Oil; 7-10 Tbsp colourful pepper; 7-10 Tbsp Salad leaves and basil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

1/2 l Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
375 g Corn semolina (polenta)
3 Tomatoes
1 package (200 g) Scheibletten
1 package (25 g) frozen Italian herbs
1 bag of tomato-chilli sauce powder
2 TABLESPOONS Oil
7-10 Tbsp colourful pepper
7-10 Tbsp Salad leaves and basil

Directions

1
Bring milk, 1 litre of water, salt and pepper to the boil, stir in corn semolina and cook over a low heat for about 10 minutes, stirring continuously. Remove the pot from the heat and let it swell for 10 minutes. In the meantime, wash, quarter, seed and dice the tomatoes. Spread half of the corn semolina with a dough card on a greased baking tray to form a rectangle (29x27 cm). Put cheese on top and sprinkle with the herbs. Spread the rest of the corn semolina evenly on top and let it cool down for about 30 minutes.
2
Bring 200 ml water to the boil, stir in sauce powder and bring to the boil again briefly. Keep sauce warm. Cut the corn semolina into lozenges. Heat oil in a pan and fry the lozenges for 1-2 minutes on each side. Sprinkle lozenges and sauce with tomato cubes and coloured pepper. Serve on a plate garnished with lettuce leaf and basil as desired