6 cups of water
1/4 cup of olive oil
1 tablespoon of oregano
1 tablespoon of calabresa pepper
200g of grated mozzarella
2 cloves of garlic, minced
1 medium onion, chopped
1 package of cornmeal (500g) pre-cooked
Salt to taste
Optional ingredient
Shape: 40 cm x 27 cm
6 cups of water
1/4 cup of olive oil
1 tablespoon of oregano
1 tablespoon of calabresa pepper
200g of grated mozzarella
2 cloves of garlic, minced
1 medium onion, chopped
1 package of cornmeal (500g) pre-cooked
Salt to taste
Optional ingredient
Shape: 40 cm x 27 cm
In a skillet, sauté the onion and garlic in olive oil over medium heat, stirring occasionally until they are soft
Add the cornmeal and gradually add the water and salt, stirring constantly until the polenta comes away from the bottom of the skillet
Remove from heat
Grease a baking dish with butter and spread half of the polenta
Take a clean kitchen towel, place it on top, and smooth out the polenta with your hands
Remove the towel
On top, spread the mozzarella and sprinkle with oregano and calabresa pepper
Cover with the remaining polenta, repeating the process with the kitchen towel to smooth out the surface
Cut the polenta into squares and brush with olive oil
Grill on both sides until golden brown and serve.
