Gratin from Polenta Recipe
Basically, for the festive table on the side dish – potatoes of their own preparation. I suggest breaking this tradition and using polenta instead of potatoes. The dish turns out to be hearty, beautiful and very, very tasty. And it will not require much effort from you!
Servings Prep Time
8 10minutes
Cook Time
80minutes
Servings Prep Time
8 10minutes
Cook Time
80minutes
Ingredients
Instructions
  1. Peel the onion and cut it into thin half rings. Mix soy sauce with honey, balsamic vinegar and a little water. Cover the onion and leave to marinate for 30 minutes. Then squeeze the onion thoroughly.
  2. Mix vegetable broth and cream and bring to a boil. With continuous stirring, add corn grits, salt and pepper. Reduce the heat and cook for 5 minutes until half cooked. The water should be almost completely absorbed. Remove from heat and allow to cool slightly.
  3. Cut tomatoes into thin rings.
  4. Grate the cheese on a fine grater.
  5. Separate the whites from the yolks. Whisk the whites with a pinch of salt to “hard” peaks.
  6. Beat the yolks with softened butter and add to the corn porridge, mix. Carefully enter the beaten egg whites.
  7. Put half of the corn porridge in a form greased with vegetable oil and sprinkled with breadcrumbs. Sprinkle the cheese surface. Put the second half of the porridge, and put the tomatoes and onions on top. Sprinkle with oregano and breadcrumbs. Bake in a preheated 180 degree oven for 40 minutes.
  8. Bon appetit.
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