Description
Corn porridge with cheese and tomatoes.
Ingredients
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Corn grits
200 g
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Parmesan
100 g
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Mozzarella
125 g
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Tomato
250 g
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Garlic
1 tooth
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Parsley
1 coup
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Basil
-
Olive oil
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Salt
-
Water
1 l
Cooking
Boil water. Salt. A thin stream pour grits and cook, stirring, for 20-25 minutes on low heat. Parmesan minced parsley. 1/2 of Parmesan cheese to add to almost hot cereal and stir.
In heated pan with olive oil fry the crushed clove of garlic, add cut in half cherry tomatoes and cook for 3-5 minutes.
At the end of cooking add the Basil and stir.
Refractory form of grease or lay a baking paper. Spread 1/2 of the polenta.
Next, place a layer of tomatoes and mozzarella.
Mozzarella cut into not very thick circles.
Place a layer of the remaining cereal, flatten.
Sprinkle Parmesan cheese with herbs.
Bake in the oven at 170-180°C - 15-25 minutes (depending on your stove).
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