Baked Polenta Rounds
Learn how to make Baked Polenta Rounds with our simple recipe
Prep Time: 1 hour Cook Time: 20 mins Total Time: 1 hour 20 mins Serves: 10
Ingredients
- 900mL milk
- 175g polenta (corn meal)
- 1 tsp salt
- 1 egg
- 125g grated parmesan
- Bocconcini
- Ripe tomato, chopped
- Fresh basil
Method
- Heat milk slowly to almost boiling, add salt and sprinkle polenta on top.
- Cook for 30 minutes, stirring constantly.
- Stir in the egg and parmesan.
- Rinse a baking sheet with water and pour polenta onto it. Have a bowl of cold water handy and with wet hands, spread the polenta evenly over the tray.
- Refrigerate for 30 minutes.
- Use a 5cm cutter to cut rounds.
- Oil the rounds and place on a baking tray. Place in oven preheated to 200°C and cook until golden brown.
- Cool, place bocconcini rounds on top, add chopped ripe tomatoes and a basil leaf.
