Polenta and ricotta flan filled with pecorino cheese and cherry tomatoes

Difficulty Medium

30 Min

Primo piatto

7 Portions

Ingredients

  • 1/2 package of Polenta Valsugana Express with whole-grain flour
  • 250 g of ricotta
  • 2 eggs
  • 130 g of grated pecorino cheese
  • 70 g of cheese cubes
  • 7 cherry tomatoes
  • salt, pepper
  • decoration: cherry tomatoes cut into dices
  • cheese flakes
  • basil

Ingredients

  • 1/2 package of Polenta Valsugana Express with whole-grain flour
  • 250 g of ricotta
  • 2 eggs
  • 130 g of grated pecorino cheese
  • 70 g of cheese cubes
  • 7 cherry tomatoes
  • salt, pepper
  • decoration: cherry tomatoes cut into dices
  • cheese flakes
  • basil

Preparation

1

Prepare the polenta: put a pot of water to boil and add salt. Once the water starts boiling, slowly add the maize flour and mix well. With a wooden spoon, always stir in the same direction while the water is boiling. Cook for 8 minutes.

2

Combine the ricotta with the polenta.

3

Add the eggs.

4

Flavour with grated cheese and pepper.

5

Spoon equal amounts of the mixture into the buttered muffin tin liners or muffin cups. Put a cherry tomato and a piece of cheese in the centre of each muffin.

6

Gently cover with polenta.

7

Bake in the oven at 180° for 30-32 minutes.

8

Garnish the flans with the chopped tomato, basil and cheese flakes.