Polenta with parmesan cheese and grilled vegetables

Difficulty Medium

60 Min

Piatto unico

Portions

Ingredients

  • 220 g of Polenta Valsugana Express with whole-grain flour
  • 160 g of courgettes
  • 200 g of aubergines
  • 120 g of green onions
  • 1 stick of cherry tomatoes
  • thyme, parsley
  • extra virgin olive oil
  • salt to taste
  • parmesan cheese cream:
  • 100 g of grated cheese
  • 120 g of sour cream
  • 220 g of Polenta Valsugana Express with whole-grain flour
  • 160 g of courgettes
  • 200 g of aubergines

Ingredients

  • 220 g of Polenta Valsugana Express with whole-grain flour
  • 160 g of courgettes
  • 200 g of aubergines
  • 120 g of green onions
  • 1 stick of cherry tomatoes
  • thyme, parsley
  • extra virgin olive oil
  • salt to taste
  • parmesan cheese cream:
  • 100 g of grated cheese
  • 120 g of sour cream
  • 220 g of Polenta Valsugana Express with whole-grain flour
  • 160 g of courgettes
  • 200 g of aubergines

Preparation

1

Grilled vegetables: slice all the vegetables except for the cherry tomatoes. Cook them on a preheated grill. Place the tomatoes on the cooler side of the grill.

2

Season the vegetables with olive oil, salt and chopped aromatic herbs.

3

Thick parmesan cream: mix the grated parmesan cheese with the sour cream. Allow it to rest for 60 minutes.

4

Prepare the polenta: in a pot, bring to boil water and salt. Once the water starts boiling, gently 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.

5

Pour the hot polenta in a baking plate, level the surface to a thickness of 8-9 mm (4 inches).

6

Allow it to cool. Then cut into rectangles and place on a plate.

7

Spread the parmesan cream on top.

8

Bake in the oven heated at 230° for a few minutes until the surface turns to a golden brown.

9

Remove from the oven. Garnish with the grilled vegetables and the thyme. Serve warm.