Ingredients for 4 persons
- 250 g polenta (instant or not)
- 50 cl of water
- 50 cl of milk (cow or unsweetened vegetable milk)
- olive oil
- salt
Garnish :
- 4 leeks
- 1 beautiful fennel
- 100 g of parmesan, Comté cheese or goat cheese tomme
Sauce :
- 300 g of tomato coulis
- 200g tomato pulp
- ½ onion
- 1 clove of garlic
- 2 bay leaves
- 3 sprigs of thyme
- sugar
- salt
- ground pepper
The preparation
In a saucepan, pour the water and milk and bring to a boil, then slowly add the cornmeal, whisking over high heat for 3 minutes, until it thickens. Add 1 tablespoon of olive oil, 2 or 3 pinches of salt and stir to obtain a creamy consistency. To book.
Peel and chop the onion and garlic. In a skillet with a drizzle of olive oil, sauté them until the onion is translucent. Add a good pinch of sugar to caramelize the whole. Pour the pulp and coulis
of tomato, stir. Add
thyme, bay leaf, simmer over low heat for 15 minutes.
Slice the leeks, cut the fennel into thin strips, rinse and drain. In a saucepan, brown the leeks and fennel in olive oil for 10 minutes, without browning.
Preheat the oven to 180°C. Oil an oven dish, spread a layer of polenta about 0.5 cm, add a layer of vegetables, a layer of tomato sauce and sprinkle with cheese. Alternate the layers until all the ingredients are used up, ending with cheese and a turn of the pepper mill. Bake for 15-20 minutes, until the top is nicely browned.