Name: Polenta with Cheese
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 Dried Tomatoes; 300 g Cornmeal; 1 clove Garlic; 30 g Heavy Cream; 185 g Cheese; 3 Branches Basil; 600 ml Water; Salt; Pepper

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Polenta with Cheese

Author: IgOrKo Cooking Method: Baking Cuisine: Italy Courses: Appetizer, Porridge Recipe Keys: Egg-free Nut-free Organic Sugar-free Vegetarian

Difficulty: Intermediate Cook Time 45 mins Total Time 45 mins

Cooking Temp: 180 °C Servings: 4 Calories: 2118

Best Season: Suitable throughout the year

Description

Incredibly tender and airy – that's how I would describe today's dish. Polenta is more commonly cooked with water. But the main thing in the cooking process is not to stop stirring the porridge throughout because taking your attention away for a moment can quickly result in the polenta burning.

Instructions

Prepare all the ingredients for making the creamy polenta with cheese and sun-dried tomatoes. Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
Combine 300g of cornmeal and 600ml of water in a saucepan or a small pot. Add 1 clove of garlic.
Simmer over low heat for 5-7 minutes, stirring constantly until the polenta becomes smooth and uniform. Be sure to keep stirring it with a whisk or spoon to prevent it from sticking to the bottom of the pot. Remove the garlic clove.
Slice 8 dried tomatoes into thin strips. Grate 185g of cheese using a coarse grater, but you can use a bit more or less according to your taste.
Transfer the cheese and tomatoes to the saucepan with the polenta and gently mix them together to distribute them evenly. The cheese will melt and give the dish incredible tenderness.
Grease a baking dish with 20g of softened butter and transfer the polenta with cheese and sun-dried tomatoes into the dish.
Evenly spread it in the dish using a spoon or spatula. For a more golden crust, spread 10g of heavy cream on top. Bake the polenta in the oven at 180 degrees Celsius for 30 minutes.
Garnish the finished dish with basil leaves on top.