If you like polenta, you are almost certain to love my polenta cakes with mozzarella and Mediterranean spices. With their Mediterranean flavour, perfect crust, heavenly dried tomatoes, and melted parmesan, they are quite amazing.
I shaped my polenta cakes in my silicone baking mold. It worked great. Each mold has a hole in the middle, which is perfect for stuffing it with the filling made of chopped dried tomatoes, olives, and mozzarella cheese. If you don’t have a baking mold like that and would like to try this recipe, don’t worry. Instead of pouring polenta into cake molds, you can pour your mixture into a square pan, smooth the surface and let cool, and place it in the fridge for a few hours. Place the cooled polenta on a flat surface and cut it into equal squares or triangles. Place the polenta pieces in an oiled baking pan and top them with the olive, dried tomato, and mozzarella mixture.
- 2 cups (1/2 liter) water
- ⅘ cup (about 125 g) polenta
- 1 organic bouillon cube
- 2,5 oz (about 70 g) mozzarella cheese
- 1 oz (about 30 g) parmesan cheese
- 0,7 oz (about 20 g) chopped olives
- 0,7 oz (about 20 g) dried tomatoes
- Bring 2 cups of water to a boil in a medium saucepan. Add a bouillon cube, oregano and thyme. Gradually whisk in the polenta. Reduce the heat to low and cook until the mixture thickens and the polenta is tender. Stir constantly. If you use instant polenta, it will be cooked in about 4 minutes, while regular polenta will need about 15 minutes. Remove from heat.
- Pour the polenta into silicone cake molds and let cool completely. Place a flat board on top of the mold, then turn it upside down and remove the mold.
- Place polenta cakes on the baking sheet and top them with chopped dried tomatoes, olives, and parmesan cheese. Bake at 350 degrees for about 15 to 20 minutes.