«What if you were the one to extend the invitation?»
The friends we’d like to see more often may simply be waiting for someone to extend an invitation.
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A late-summer dinner for 8 people, planned so that most of the work is done before your guests arrive.
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Polenta cake with roasted tomatoes (traditional method & Thermomix)
Description
The sweetness of the polenta, the strong flavour of the parmesan, and with each bite, a little explosion of roasted cherry tomatoes on your tongue. Needless to say, I think this is one of my favourite dishes!
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional version
1. Prepare the tin: Preheat the oven to 180°C. Grease a rectangular tart tin (35 x 12 cm).
Wash and dry the cherry tomatoes, keeping the green part.
2. Cooking the base: Fry the onion and garlic in the olive oil until translucent.
Heat the stock and milk, then pour in the polenta. Add the onion and garlic and cook over a low heat for 3 minutes, stirring constantly.
3. Seasoning & assembly :
Stir in the grated Parmesan, chopped basil, a little nutmeg, salt and pepper.
Spread the polenta in the tin and scatter the cherry tomatoes over it.
4. Baking: Bake for 15 minutes.
Garnish with basil leaves and Parmesan shavings. Serve hot.
THERMOMIX® METHOD
Thermomix version
1. Preheat the oven to 180°C. Grease a 35 x 12 cm tart tin.
2. Place the Parmesan in the bowl, chop for 10 sec / speed 10, then transfer.
3. Place the onion and garlic in the bowl, chop for 3 sec / speed 5, then scrape down the sides.
4. Add the oil and cook for 3 mins / 120°C / speed 1.
5. Add the stock, milk, salt, nutmeg and polenta, then cook for 9 min / 100 °C / speed 2.5.
6. Stir in the grated Parmesan and basil 20 sec / speed 4 using a spatula.
7. Pour into the greased tin and arrange the cherry tomatoes on top.
8. Place in the oven for 15 minutes and leave to rest for 10 minutes before serving.
Garnish with whole basil and Parmesan shavings.
