Stuffed Polenta – Polenta Ripiena

1. Boil 1 liter of water with salt. Sift in the polenta semolina and swell over low heat, stirring constantly for 25-half hours. Stir in 80 g butter and 120 g Parmesan cheese. Brush a work bowl (about 30×20 cm) with oil. Pour the hot polenta into it, smooth it out and let it cool down.

Cut the cold polenta into 12 squares. Cut 4 squares in half crosswise. Place the 8 squares in an ovenproof, lightly buttered metal or porcelain baking dish. Remove the stem ends of the tomatoes in a wedge shape. Cut the tomatoes into 24 thick slices.

Cut the mozarella into. 16 slices.

Place 3 tomato slices and 2 mozzarella slices on each polenta square, alternating like a roof tile, season with salt and pepper. Place 1 polenta triangle on each polenta square. Spread the remaining Parmesan cheese evenly on top and place the remaining butter in flakes on top.

Bake in the heated oven at 200 degrees (gas 3, convection oven 1O min at 180 degrees ) on the 2nd rack from the bottom for 20-25 min.

Then bake the Parmesan under the broiler or at high top heat until golden brown. Put the basil leaves on top, bring the polenta warm to the table.

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