Preparation. Italian polenta
- Corn grits finely ground – 180 g
- Water – 750 ml
- Salt – 1 tsp
- Gouda Cheese – 100 g
- Butter – 120 g
- Tomatoes – 345 grams
- Suluguni – 200 g
- Dried basil (green) – ½ tsp
- Vegetable oil – 15 ml
- Ham – 100 g
In tolstodonnuyu saucepan pour the water, enter the cereal, stirring constantly, add salt. Stir until boiling, reduce the heat to low and continue to knead for 15 minutes until tender. Add butter, grated cheese for a dense structure and leave for 3-4 minutes until thick.
Tip: polenta so you can be prepared from buckwheat flour. The proportions of cereals and liquid 1: 3 (1 cup cereal to 3 cups of liquid).
Ham, suluguni and tomato slices cut into 0.5 cm. With a cup of suluguni ham and cut circles of the same diameter as a slice of tomato.
Tip: The components of polenta can be cut curly cookie cutters, the same size and shape.
Two sheets of parchment brush with butter. On one lay out a layer of polenta, level, cover with the second sheet. To align the top put a layer of cereal dostochku, leave for 5-7 minutes before hardening. Cover the baking parchment. A cup of polenta canapés cut. Put on a baking sheet, put the tomatoes on top, brush with vegetable oil, sprinkle with basil. Then lay out ham, tomato, brush with butter, sprinkle with basil. Then again, ham and suluguni, brush with butter, sprinkle with basil. Bake at 200 degrees for 10-15 minutes. Put the towers on a la carte dishes, garnish with green onion stalks. Remains of ham, cheese and tomato chop mix with fresh basil, lay next to the polenta.