Mostly on festive table on garnish - themselves by growing potatoes. I propose to break this tradition and use polenta instead of potatoes. The dish turns out to be hearty, beautiful and very, very tasty. And it does not require much effort from you!
Peel the onion and cut into thin half-rings. Mix soy sauce with honey, balsamic vinegar and a little water. Pour the onion and leave to marinate for 30 minutes. Then onions carefully wring out.
Mix vegetable broth and cream and bring to a boil. With continuous stirring, pour corn grits, salt and pepper. Make less heat and cook for 5 minutes until half cooked. The water should be almost completely absorbed. Remove from heat and allow to cool slightly.
Tomatoes cut into thin rings.
Cheese grate on a fine grater.
Separate the whites from the yolks. Beat the whites with the pinch of salt until "hard" peaks.
Beat the yolks with softened butter and add to corn porridge, mix. Carefully enter the beaten egg whites.
Half of corn porridge put in a form, greased with vegetable oil and sprinkled with breadcrumbs. Sprinkle across the surface of the cheese. Spread the other half of the porridge, and top with tomatoes and onions. Sprinkle with oregano and breadcrumbs. Bake in a preheated 180 degree oven for 40 minutes.