Description
Cool competition "Bright mood" is held on our website, thanks to him, fantasy on the theme "Pumpkin" raged, many chefs, including me. So this dish had been growing in my head, but it was not possible to embody, as her husband, though, and condescending began to refer to the pumpkin, but the polenta it can not stand. But today he is away on business in the capital and I made this dish. I liked it, definitely, and my daughter, without any coaxing melting down and ate his portion, in short, turned out delicious. Try!
Ingredients
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Pumpkin
300 g
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Corn grits
0.5 cup
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Tomato
4 piece
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Chicken egg
2 piece
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Cheese
100 g
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Spices
Cooking
To begin with, we should cook the polenta. Honestly, I'm not very good to cook in the classical way, rump fall asleep in boiling water, get a lot of lumps. I cook the following way: in a saucepan pour the cold water, add salt and sleep cereal the rate of 1:3, on medium heat, stirring, bring to a boil and little cook 20 minutes, stirring constantly with a wooden spoon. The finished polenta to put in moistened, shape, flatten and leave to cool.
We will only need half of the prepared polenta (the second half can be dipped in egg and breadcrumbs and fry a perfect toast to the soup, you can still add the cubes of polenta in a vegetable stew). Polenta cut into equal pieces and stacked in a checkerboard pattern in a greased form. Approximately the same slices cut and pumpkin.
And fry in vegetable oil on all sides.
Lay the pumpkin slices between the slices of polenta (not tight) and pour all of the beaten eggs.
With tomatoes remove the skin, chop and stack evenly on the pumpkin with polenta, on top of all sprinkle with grated cheese. Put in the preheated oven for 20-25 minutes.
Bon appetit!
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