Tomato‑Cheese Polenta with Rocket
Tomato‑cheese polenta with rocket is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 ml vegetable broth
- 100 ml whole milk
- Salt
- Pepper
- 100 g cornmeal
- 2 tbsp olive oil
- nutmeg
- 600 g tomatoes
- 100 g mushrooms
- 1 small onion (finely chopped)
- 1 garlic clove (finely chopped)
- 100 g grated cheese (e.g., Gouda, Emmental)
- 100 g shredded mozzarella
- 125 g rocket
- oil (for the baking sheet)
- oil (for the casserole dish)
Instructions
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1.
Bring vegetable broth, milk and a pinch of salt to a boil in a pot. Stir in the cornmeal and simmer gently covered for about 15 minutes until it thickens, stirring frequently so nothing sticks. Mix in 1 tbsp oil, season with nutmeg and pepper. Grease a baking sheet, spread the polenta mixture into a layer 1‑2 cm thick and let cool.
-
2.
Wash tomatoes, remove stems and dice finely.
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3.
Clean mushrooms and dice them as well.
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4.
Sauté mushrooms and onion cubes in hot oil, add garlic and tomato cubes and simmer for about 10 minutes until most liquid evaporates. Add herbs, season with salt and pepper.
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5.
Cut the cooled polenta into two layers the size of the casserole dish. Place the first layer in the greased dish, spread two‑thirds of the vegetable mixture on top, sprinkle cheese, then add the second polenta layer. Distribute remaining vegetables over it and bake in a preheated oven at 180 °C fan for about 15 minutes until golden. Serve immediately garnished with rocket.
