Baked polenta with mushrooms, feta and cherry tomatoes

In the past, kačamak (and polenta) was a poor man's dish, prepared in days of scarcity and famine, especially in times of war when it was said "gulimo proju i kačamak ..." watered with milk ... This dish of mine is not poor at all and can serve as a complete meal, because the polenta is enriched with cheese and vegetables ... Another glass of wine and enjoyment is guaranteed!

Preparation steps

In a pan (which can also be in the oven), cook the polenta in water or soup, add butter, and cook on low heat, stirring for a few minutes. Season with salt and pepper. Remove the pan from the heat and stir in the grated parmesan.
Clean the sides of the dish from traces of polenta that splashed during cooking. Arrange the polenta, crushed feta cheese and tomato.
Bake in the oven under the grill turned on for ten minutes to soften the mushrooms and brown the tomato skin.
Leave it out of the oven for a few minutes to cool, then sprinkle with arugula and serve.

Serving

Mushrooms can be whatever you have, I combined mushrooms and dried porcini mushrooms that I boiled, and the remaining liquid was added to the water in which the polenta was cooked.

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