Raclette with Polenta Caprese

Ingredients

• 400 ml Vegetable broth
• 1 tsp herbs de Provence
• 150 g instant polenta
• Salt
• freshly ground pepper
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• 4 tbsp dry red wine
• 400 g peeled canned tomatoes
• a pinch raw cane sugar
• 2 sprigs oregano
• 1 handful basil
• 250 g Buffalo Mozzarella

Instructions

1. 1.

   Bring the broth to a boil and stir in the herbs. Sprinkle the polenta over the stirring liquid, turn off the heat, and let it absorb for about 3 minutes while stirring occasionally. Season with salt and pepper, then spread thinly (about 1 cm) on a baking sheet lined with parchment paper. Cover with cling film and chill for 3–4 hours.

2. 2.

   Peel and finely chop the shallot and garlic. Sauté them in hot oil in a pot until translucent. Deglaze with wine and let reduce slightly. Chop the tomatoes into small pieces, add them with their juice to the pot. Season with salt, pepper, and sugar, then simmer uncovered for about 20 minutes until slightly thickened.

3. 3.

   Rinse the oregano and basil, shake dry, and pluck the leaves. Set aside some basil, finely chop the rest of the herbs, mix into the sauce, and adjust seasoning with salt and sugar. Let cool before use.

4. 4.

   Drain the mozzarella and slice it. Cut circles or rectangles from the polenta to match the size of raclette pans.

5. 5.

   Place a slice of polenta in each small pan, top with tomato sauce and mozzarella, season with pepper, and bake under a raclette grill until melted. Garnish with basil if desired.