Ingredients for 4 people:
Salt
125 g polenta
1 tablespoon butter
40 g grated parmesan
400 g small tomatoes
120 g feta cheese
2 tablespoons pine nuts
70 g olives
pepper
1-2 stalks of rosemary
2 tablespoons balsamic cream
1 tsp brown sugar
Oil for the ramekins
Preparation:
1. Bring 500 ml salted water to a boil, stir in polenta gradually. Cook without heat and leave to swell for approx. 10 minutes. Stir from time to time. Add butter and parmesan cheese and pour oil into 2 small coated springform pans (about 16 cm in diameter).
2. Meanwhile, for the topping, clean and wash the tomatoes and cut them into small pieces. Dice the feta cheese. Spread with the pine nuts and olives on the polenta bases. Season with salt, pepper and rosemary.
3. Carefully drizzle with balsamic cream and sprinkle with sugar. Bake in preheated oven (E.-Herd: 200°C/ Gas: Level 3) for approx. 12 minutes.
Serve with feta cheese and olives on the side.
Preparation time: approx. 40 minutes
Nutritional values per serving approx.
calories: 324
joules: 1361
Protein: 15,9 g
Fat: 18,8 g
Carbohydrates: 22.7 g
(FoodCentrale by ddp images)
