Difficulty Medium
60 Min
Piatto unico
Portions
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.
