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Tomato Polenta

Vegetarian Public
Course: Main course
Preparation time: 15 minutes
Energy: 638 kcal / serving

Instructions

  • 1.   Grease a baking dish. In a saucepan, bring the salted milk to a boil, then immediately pour in the polenta in a steady stream. Reduce the heat and let it cook for 5 minutes, stirring constantly. Adjust the seasoning. Pour into the baking dish and let it rest for 15 minutes. Peel and chop the onions. Wash and dry the basil. Open the can of tomatoes, drain them.
  • 2.   Preheat the oven to 210°C (410°F). In a bowl, mash the tomatoes, add the onions, olive oil, chopped basil, salt, and pepper. Mix well. Grease the baking sheet with peanut oil. Turn the polenta onto a work surface. Cut into diamonds or rectangles. Cover each piece with the tomato mixture.
  • 3.   Sprinkle the polenta squares with Parmesan, place them on the baking sheet. Bake for 10 minutes.

Ingredients for servings

  • 400 g of polenta
  • 1 liter of milk
  • 2 green onions
  • 1 cup of canned crushed tomatoes
  • 1 stalk of basil
  • 1 tablespoon of peanut oil
  • 1 tablespoon of olive oil
  • 100 g of grated parmesan
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    638 kcal
    32 %
  • Fat
    20,44 g
    29 %
  • of which saturated
    ?
    ?
  • Carbohydrates
    86,74 g
    33 %
  • of which sugar
    ?
    ?
  • Protein
    24,67 g
    49 %
  • Fibers
    3,47 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference