1 medium onion, chopped
2 cloves of garlic, minced
1/4 cup olive oil
500g of cooked cornmeal flour
6 cups of water
200g of grated mozzarella cheese
1 tablespoon dried oregano
1 teaspoon red pepper flakes
Salt to taste
1 medium onion, chopped
2 cloves of garlic, minced
1/4 cup olive oil
500g of cooked cornmeal flour
6 cups of water
200g of grated mozzarella cheese
1 tablespoon dried oregano
1 teaspoon red pepper flakes
Salt to taste
Grease a 27.5 cm x 40 cm baking dish
In a medium pan, sauté the onion and garlic in olive oil until golden brown
Add the cornmeal flour and gradually add the water, stirring with a spoon until the mixture comes away from the sides of the pan. Reserve
Spread half of the polenta mixture into the prepared baking dish
Cover with a clean cloth and smooth out with your hands
Remove the cloth
Distribute the mozzarella cheese, oregano, and red pepper flakes over the polenta
Top with the remaining polenta mixture, repeating the process with the cloth to smooth out the surface
Cut the polenta into squares, brush with olive oil or butter, and grill both sides
Serve warm.
