European
France - Pasta and Grains
Polenta Gratinée
Chef's Menu Description
Savory baked polenta: firm seasoned polenta cut into squares, layered with tomato concassé, fresh basil, and baked under a golden bubbling crust of melted Comté cheese.
Ingredients
- • 250g cooked firm polenta (spread 2cm thick, chilled, and sliced into squares)
- • 40g butter
- • 200g tomato coulis or marinara sauce
- • 150g French Comté cheese, grated
- • Fresh basil leaves, salt, and black pepper
Preparation Steps
1
Phase 1
Slice chilled firm polenta into 6cm squares or diamond shapes.
2
Phase 2
Pan-fry polenta squares in 20g foaming butter for 3 minutes per side until lightly golden.
3
Phase 3
Arrange seared polenta in overlapping shingle layers in a buttered baking dish. Spoon tomato coulis between layers and scatter basil.
4
Phase 4
Cover with grated Comté cheese and dot with remaining butter. Bake at 200°C for 20 minutes until bubbling and golden-brown.