Polenta Romana
A simple dish, with a phenomenal taste that simply exudes the Mediterranean!
Preparation steps
- Cook the polenta for 2 minutes in boiling water in which they have previously been put with, butter and soup cube. If you have salted butter - do not add salt!
- Stir parmesan into the cooked polenta and pour it into a small pan, so that it is 2 cm thick. Allow to cool and set and in the meantime make a topping.
- Saute the bacon, cut into smaller cubes, briefly in hot olive oil to change color. Add the cherry tomatoes, cut in half, and as soon as it starts to release juice, add the marjoram and basil. Simmer for a minute or two and add white wine.
- Reduce the heat and let it simmer for another 5 minutes, and then, just before the dish is removed from the stove, add the diced mozzarella. Stir gently and carefully, and remove from the heat.
Serving
Cut the polenta into rectangles, and if desired - and if it has cooled - fry it for 1 minute on each side in a pan in which 1 tablespoon of olive oil is heated. Arrange the polenta on a plate, put the dressing, and sprinkle with chives or fresh parsley.
