Polenta with tomatoes

Description

How interesting is the life... it Turns out that in the childhood I, at least once a week, ate polenta, not even knowing about it. Good food created by unnamed authors, the people is immortal! Through a unique combination of ingredients, they easily cross borders, seas and oceans, conquering more and more new fans. Prepare, try, recommend!

Ingredients

Corn grits

300 g
Water

4 cup
Tomato

5 piece
Parmesan

100 g
Chicken egg

2 piece
Cream

1 cup
Salt
Black pepper
Olive oil
Green onions

Cooking

Cooking polenta. In the pressure cooker to boil 4 cups of water. Stirring with a wooden spatula, add 300 grams of corn flour, salt to taste. Cook over low heat, stirring constantly, 25-30 minutes

Until the polenta begins to separate from the sides and bottom.

Lay out on a cutting Board,

Periodically wetting the blade with water, the fashion of posted hot polenta masses of the desired shape.

Grease a baking dish with olive oil. Cover the shaped the right way, the polenta, turn it together with the Board, which is polenta.

With a wooden spatula dipped in water, smooth surface of polenta.

Cut the tomatoes into slices.

Polenta, laid out in a greased with olive oil a baking dish, cut into pieces 2 cm wide by sandwiching slices of tomatoes. You will have to take out a few slices of polenta, because their place will be slices of tomatoes. For this I made another baking dish and a smaller size.