Usuba
Cornmeal Polenta with Stracciatella Cheese and Tomatoes
Tender cornmeal porridge on milk with a crispy crust, garnished with fresh herbs, soft cheese and sun-dried tomatoes. The dish combines the creamy texture of the porridge with a fragrant buttery sauce made from parsley and cilantro.
- Total
- 30 min
- Standard serving
- 289.1 g
Ingredients
Total 11
Instructions
- 1
Step 1
Add cornmeal to the milk and simmer over low heat until thickened.
- 2
Step 2
Add salt, pepper, finely chopped garlic and some herbs to taste to the finished porridge. Mix well and cool to room temperature.
- 3
Step 3
In a separate bowl, mix the remaining herbs with olive oil.
- 4
Step 4
Divide the cooled porridge into two parts and shape them into syrniki.
- 5
Step 5
Fry the syrniki in butter on both sides until golden brown.
- 6
Step 6
Place the syrniki on plates, top with stracciatella and sliced sun-dried tomatoes. Drizzle with the prepared oil and herbs.
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