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Summer Tomato Polenta Gratin | Weeknight Kitchen
(0)
35 min
Quick
Knuspr-Küche
Ein cremig-knuspriges Sommergratin aus aromatischer Polenta, sonnengereiften Kirschtomaten, frischem Basilikum und geschmolzenem Mozzarella.
Preparation method
Preparation & cooking the polenta
Bring the vegetable broth to a boil in a pot. Whisk in the polenta continuously to prevent lumps from forming.
Reduce the heat and let the polenta swell over low heat for about 10 minutes, stirring occasionally, until creamy. Stir in the grated Parmesan and 1 tbsp of olive oil, then season to taste with salt and pepper.
Baking & serving
Preheat the oven to 200 °C top/bottom heat. Brush a baking dish with 1 tbsp of olive oil. Finely chop the garlic and halve the cherry tomatoes.
Chef's tip
Tip: For an even crispier crust, you can sprinkle a little extra Parmesan over the mozzarella layer.
Ingredients
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