Polenta Baked with Tomato and Cheese
Light summer dish with a pleasant taste. Baking time: 20–25 minutes.
250 g corn meal for polenta
250 g semisoft cheese
2 tablespoons of olive oil, 1 onion
4 big thick-walled ripe tomatoes (of a jar of pickled tomatoes)
2 cloves of garlic, 1 carrot
two glasses of wine
rosemary, thyme, oregano
Cook polenta (corn meal) in salted water at 1:3 ratio stirring constantly to avoid burnt. Put into two small rectangular cake moulds and chill well (you will get a dense mass of pudding consistency). You can use it on the next day as well.
Add some olive oil to a pan and fry chopped onion, garlic, tomatoes, shredded carrot. Season with rosemary, thyme, oregano. Pour wine and cover the pan. Cook covered for 10 minutes. Then divided into two parts.
Cut polenta into pieces. Chop finely or grate thickly cheese and divide it into two equal parts.
Take the mould and put there a layer of polenta, sauce and cheese. Then put the second layer of ingredients following the same sequence. Bake for about 20–25 minutes in an oven heated to 200 degrees.