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Baked polenta with tomato and eggplant

Posted date : 31.01.2016 In Main dishes, Vegetables

This recipe shared with Natasha admira now preparing at home, in her recipe zucchini instead of eggplant were used, but since the nearest store I found zucchini, eggplant had to use. It turned out tasty, but with zucchini would be just perfect :). Although if you like more eggplant, cook with them.

Ingredients

Corn grits (very fine grind) — 200 g

Water — 700 ml

Courgette or zucchini (I eggplants) — 2

Tomatoes — 4

cloves of garlic — 1

Mozzarella — 100 g

Flour — 1 tablespoons

Olive oil — 1 tablespoons

Salt and pepper — to taste

Oregano, Provencal herbs, basil — the choice

Note

1. In a saucepan pour water, add salt, bring to a boil and gently Pour the cornmeal, stirring vigorously. Cook over low heat until the mixture thickens, while stirring constantly. Ready polenta spread with a thin layer in a greased form. Mix sagging through the press garlic with olive oil and spices. Lubricates the surface of the resulting mixture of polenta.

2. marrows cut into rings, to fail in flour and fry in a small amount of vegetable oil on both sides.

3. Tomatoes cut into circles. Spread on polenta turns zucchini and tomatoes overlap. Salt, pepper, sprinkle with grated cheese and send in a preheated 220 degree oven for 15 minutes. The finished pudding slightly cooled, cut and serve.

Translated by site: chocolate-kiss.ru