A delightful recipe that combines the Italian tradition of polenta with the freshness of tomatoes and the creaminess of Nobili mozzarella. Ideal for a creative appetizer or a light main course, this dish will surprise your guests with its flavor and presentation. Perfect for a summer dinner or a special occasion, this dish is a burst of flavors.
We prepared this recipe on the TV7 Gold show: Two Chats in the Kitchen.
Ingredients
- 150 g of pre-cooked polenta cornmeal;
- Water as needed;
- Salt;
- One tablespoon of oil;
- 100 g of cherry tomatoes;
- One head of garlic;
- Coarse salt;
- Extra virgin olive oil;
- Fresh basil;
- Nobili mozzarella bocconcino;
Preparation
Start by cooking the polenta following the instructions on the package. Once cooked, pour it onto a plate and, when slightly cooled, spread it thinly between two sheets of parchment paper. Cut the polenta into strips and roll them around pastry rings to give them the desired shape. Then, place the polenta strips in the oven at 180 degrees for about half an hour, until they dry out.
Meanwhile, prepare the tomatoes by placing them in a baking dish with a drizzle of oil, coarse salt, and a head of garlic cut in half. Bake the tomatoes and let them cook for about forty minutes, then remove them from the oven. Mash the garlic and blend everything, emulsifying the sauce with a drizzle of oil if necessary.
To assemble the dish, place a slice of mozzarella inside the polenta wafer and add the tomato cream. Finally, garnish with a few fresh basil leaves.