The cover of an old magazine called Cuisine et Vins de France was lying at my grandmother's and caught my eye. I wanted to taste the delicious gratin of polenta with Italian flavors that was offering itself to me. I swiped the magazine without my grandmother noticing and I tested the recipe with a simple fish… My photo is not as good as the magazine but the recipe is sympa.Petite dedication to Deborah and Pek that not only tasted this little polenta gratin Borgia but most are in Rome at this time!
Borgia Polenta gratin
Recipe Cuisine et Vins de FranceTemps preparation: 10mins
Cooking: 15 + 3mnPour 4 people- 200gr precooked polenta
- 6 tomatoes
- 100g pitted black olives
- 125g mozarella
- 500ml milk
- 1 cuillère the coffee marjolaine (or thyme)
- 30g grated Parmesan cheese
- salt, pepper
Pre-heat the oven to 180°C/Gas 4. Coarsely chop the olives and tomatoes with a knife, add marjoram, pepper and mix. Cut the mozzarella into slices not too thin.
Heat milk 50cl and 25cl of water in large saucepan, salt and bring to a boil. When this tip, pouring rain in the polenta and stir until the semolina have absorbed all the liquid. Remove from heat after about 3 minutes.
Spread half the polenta in a baking dish. Top with chopped olives and tomatoes. Pour the rest of the polenta on top. Sprinkle with grated Parmesan cheese. Related bake in oven for 15 minutes.
Serve hot as an accompaniment to meat or fish.