Polenta Cakes with Tomatoes
The Polenta Cakes with Tomatoes from Spoonsparrow are both a light dinner option and always a good idea for guests!
Ingredients
- Salz
- 200 g Polenta
- 100 g grated Pecorino
- 1 EL Butter
- 4 Tomaten
- Pfeffer (aus der Mühle)
- 1 Handvoll Rucola
Instructions
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1.
Bring about 800 ml water with 1 tsp salt to a boil, stir in the polenta and simmer for about 5 minutes over low heat. Remove from heat and let stand for about 15 minutes until the polenta is thick enough that a spoon inserted stays there. Then stir in about 60 g Pecorino and the butter, seasoning with salt.
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2.
Line a baking tray with parchment paper and spread the polenta to a thickness of about 1.5 cm on it. Let cool and firm up. Cut out circles with a cutter (about 8 cm diameter). Place them on a plate and sprinkle with the remaining Pecorino.
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3.
Wash the tomatoes, quarter them, remove the seeds, cut off the stem ends and dice the flesh. Season with salt and pepper. Wash, rinse and dry the arugula. Arrange the tomatoes with the arugula on plates and serve.
