Quiche with Polenta, Onions, Cherry Tomatoes and Gorgonzola

Ingredients

• 4 onions
• 40 g Butter
• 600 ml Vegetable Broth
• 400 ml milk
• 200 g instant polenta
• 50 g freshly grated Parmesan
• Salt
• freshly grated nutmeg
• butter (for the pan)
• 300 g cherry tomatoes
• 120 g Gorgonzola
• 40 g pine nuts
• fresh basil (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Peel and cut the onions into wedges. In a hot pot, sauté them in butter until translucent. Add the broth and milk, bring to a boil. Stir in the polenta and cook on low heat for about 3 minutes while stirring, then add the parmesan. Season with salt and nutmeg and spread in a greased tart pan.

3. 3.

   Wash the tomatoes, halve them and arrange cut side up on the polenta. Dice the gorgonzola, sprinkle the cheese cubes and pine nuts over the top. Bake in the oven for about 15 minutes until gratinated. Garnish with fresh basil and serve hot.