Massa:
1 cup of cornmeal
1 liter of vegetable broth (made from 1 tablet).
1 tablespoon of butter
Molho:
4 tablespoons of olive oil
2 cloves of garlic, minced.
250 grams of ground meat
1 onion, chopped
1 and 1/2 cups of tomato sauce
1/2 cup of water
1 teaspoon of sweet basil seeds
1/4 cup of chili flakes, oregano, and salt to taste.
Recheio:
2 tablespoons of olive oil
6 cloves of garlic, minced
1 bunch of arugula, chopped
1 cup of grated mozzarella
Massa:
1 cup of cornmeal
1 liter of vegetable broth (made from 1 tablet).
1 tablespoon of butter
Molho:
4 tablespoons of olive oil
2 cloves of garlic, minced.
250 grams of ground meat
1 onion, chopped
1 and 1/2 cups of tomato sauce
1/2 cup of water
1 teaspoon of sweet basil seeds
1/4 cup of chili flakes, oregano, and salt to taste.
Recheio:
2 tablespoons of olive oil
6 cloves of garlic, minced
1 bunch of arugula, chopped
1 cup of grated mozzarella
Massa:
Dissolve the cornmeal in half a liter of cold vegetable broth
Heat the remaining with butter
Mix the dissolved cornmeal, stir well and let it cook over low heat
Molho:
Heat the olive oil, sauté the onion, garlic, and ground meat
Add tomato sauce, water, basil seeds, and seasonings
Let it reduce and reserve
Recheio:
Heat the olive oil, caramelize the garlic and sauté the arugula
In a baking dish, layer polenta, molho, mozzarella, and arugula
Sprinkle with grated cheese and bake in the oven for 15 minutes.
