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Ingredientes
- 450 ml Water, (3/4 pint)
- 1 tsp Salt
- 140 gm Polenta, (coarse cornmeal) (41/2 ounce)
- 2 Tbsp. Extra virgin olive oil
- 2 lrg Onions, sliced finely
- 150 gm Mozzarella or possibly pecorinao cheese, sliced (5z)
- 3 Tbsp. Freshly grated parmesan cheese
- Â Â Salt
Direcciones
- 1. Preheat the oven to Gas Mark 7/220 C/425 F.
- 2. Put the water in a large stainless steel sauce pan, add in the salt and bring to the boil. Gradually trickle in the cornmeal or possibly polenta in a thin stream, stirring constantly with a wooden spoon to prevent lumps forming.
- 3. The polenta will thicken quite rapidly; if you add in too much cornmeal and it becomes very difficult to stir, add in a little more water.
- 4. Reduce the heat so which the polenta bubbles gently and cook for 20-25 min, or possibly till it is very thick, stirring frequently.
- 5. Turn the polenta out onto a wooden board and spread it out, leave to cold.
- 6. Heat the oil in a frying-pan, add in the onions and fry for 10 min or possibly till browned.
- 7. Cut the cool Polenta into slices and arrange them in layers with the mozzarella or possibly pecorino cheese and onion in an oiled 750ml (11/4 pint)
- ovenproof dish (such as a souffle dish).
- 8. Begin and end with a layer of polenta, and sprinkle each layer with a little salt.
- 9. Sprinkle the parmesan over the top and bake in the oven for 20-25 min or possibly till crisp and golden brown.
- NOTES : Baked in the oven with onions and cheese, this polenta becomes the centrepiece of any meal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 4 servings | |
| Calories 344 | |
| Calories from Fat 149 | 43% |
| Total Fat 16.9g | 21% |
| Saturated Fat 6.61g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 884mg | 37% |
| Potassium 185mg | 5% |
| Total Carbs 34.98g | 9% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.86g | 3% |
| Protein 13.04g | 21% |
