- Butter - 4 items. spoons (2 - in a polenta, 2 - in tomatoes)
- Olive oil - 2 items. spoons
- Garlic - 2 Teeth
- Pepper Red - 1/2 Teaspoon
- Leaves of rosemary - 1 Teaspoon
- Salt - 1/4 Teaspoon
- Black pepper - 1/4 Teaspoons
- Chicken Broth - 1 Glass
- Milk - 2 Cups
- Corn flour - 1 Glass
- Parmesan Grated - 1/4 Cups
- Tomatoes - 4 Pieces
- Basil fresh - - To taste
In a saucepan, heat a little cream and olive oil. In hot oil we put spices (crushed garlic, red and black pepper, salt, rosemary leaves), fry them 30-40 seconds before the appearance of flavor. Add the broth and milk to the pan. We bring it to an easy boil. Add the corn flour. Cooking on medium heat, constantly whipping. Porridge very quickly begins to thicken and bubble. When the porridge becomes too thick to interfere with its corolla, arm ourselves with a spatula and mix it. When the polenta gets the necessary consistency of porridge (one like the more liquid, the other more dense), add grated cheese to it and remove it from the fire. Immediately shift the polenta into a glass dish or baking dish. Leave to cool. Tomatoes are peeled and cut into small cubes. In the saucepan, warm up a little olive oil, put tomatoes in it, salt and pepper to taste. On medium heat, bring to a slow boil. When the mixture starts to boil, add butter and basil. Stir and cook until the butter melts. As soon as the butter is dissolved in tomato sauce, remove the pan from the fire. Pencil is cut into neat triangular pieces. Fry the pieces of polenta in butter until a small crust is formed. 2-3 minutes on each side on medium heat. Spread a piece of polenta on the plate, pour tomato sauce and serve. Bon Appetit!
Servings: 3-4