How to make
1 cup = 8.4 fl oz (250 ml)
Heat 3 cups of water with a spoonful of olive oil and a teaspoon of salt.
Once the water boils, add the polenta in a thin stream, while stirring at all times.
Leave it on the stove, until it thickens, by stirring constantly.
Then add butter, coarsely crumbled cow's cheese and half of the Parmesan cheese to the cooked polenta.
Stir and transfer the mixture into a greased 10″ (26 cm) baking pan.
Arrange the halved cherry tomatoes on top of the polenta and sprinkle with finely chopped fresh basil leaves.
Then sprinkle with the mozzarella and the remaining parmesan.
Finally drizzle some olive oil and bake the polenta in a preheated oven at 390°F (200°C) for 20-25 minutes.
The baked polenta is left to cool for a while and serve it as an appetizer or a light dinner with a glass of good wine.
Enjoy!
