Baked Polenta

Ingredients

• 200 g cornmeal
• 30 g Parmesan cheese
• 20 g butter
• Salt
• Pepper
• 1 onion
• 1 Garlic clove
• 250 g Cherry Tomatoes
• 1 tbsp Olive Oil
• 400 g diced canned tomatoes
• 50 g Emmental cheese

Instructions

1. 1.

   Bring 750 ml water to a boil. Sprinkle in the cornmeal, stirring constantly until thickened and the mixture lifts from the pot bottom. Grate parmesan finely and stir in 2 tbsp. Add butter and season heavily with salt and pepper. Line a baking sheet with parchment paper, spread the polenta batter about 1 cm thick and let it cool.

2. 2.

   Peel the onion and garlic and dice very finely. Wash and halve the tomatoes. Heat olive oil, sauté the onion until translucent, then add the diced tomatoes and simmer for about 8–10 minutes over medium heat. Season with salt and pepper and add the cherry tomatoes.

3. 3.

   Cut the cooled polenta into squares and cut each square diagonally in half. Layer the polenta slices and tomato sauce fan‑shaped, alternating in a baking dish. Sprinkle grated Emmental and remaining parmesan on top. Wash thyme, shake dry, pluck leaves and scatter over the dish as well.

4. 4.

   Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 30 minutes until gratinated. Serve freshly baked polenta straight from the oven.