How To Cook Baked Polenta With Tomatoes, Eggplant And Mozzarella - Recipe
Author: Alexander Bruni
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Learn how to cook "Baked polenta with tomatoes, eggplant and mozzarella". Delicious recipe.
Required products :
- 200 grams of finely ground corn kernels
- 700 milliliters of water
- 2 eggplants (can be replaced with zucchini)
- 4 tomatoes
- garlic to taste
- 100 grams of mozzarella
- 1 tablespoon flour
- 1 tablespoon olive oil
- salt, oregano, basil, pepper and other spices
Method of preparation :
Pour the water into a saucepan, add salt and place the dish on the stove. Once the liquid boils, carefully pour the corn into it, stirring vigorously. Cook over low heat until the mixture thickens, stirring constantly.
Distribute the porridge evenly in a tray (the layer should be thin).
Mash garlic, mix it with olive oil, add spices and spread the corn base with the aromatic sauce.
Cut the eggplant into circles, roll in flour and fry on both sides in oil.
Also turn the tomatoes into circles and arrange them on the polenta, alternating with those of eggplant (or zucchini), overlapping them slightly.
Add salt, sprinkle the vegetables with grated mozzarella and place in a preheated oven for 15 minutes.
Serve chilled.
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