Sounds easier than it was. But thank you Renata for the challenge, it was fun to do.
Finally I choose to make a polenta container. And I liked the final result very much (I hope you do to).
Ingredients:- 2 cups of water (480 mL);
- 1 cup of milk (240 mL);
- 2/3 cup vegetable stock (160 mL);
- 1 1/3 cup polenta (225 gram);
- 2/3 cup grated parmesan cheese (75 gram);
- 2 tablespoon butter (24 gram);
- 2 tomatoes, chopped;
- 1 small onion, chopped;- 1 red pepper without seeds, chopped;
- 30 gram salami, chopped;
- 2 teaspoons chopped coriander;
- 1 tablespoon lime juice;
- sour cream (topping);
- coriander leaves for garnish.
Heat the milk, water and stock in a small saucepan. When boiling stir the polenta through the liquid and keep stirring on low heat for about 5 minutes. Turn the heat off and stir the parmesan cheese and the butter in. Butter a muffin form and put 1 tablespoon of polenta in each slot. Put a glas on top and push (a container form is created). Put the polenta in the refrigerator for about 1 hour.
Preheat the oven at 480 degrees Fahrenheit (250 degrees Celsius). Take the polena out of the muffin forms and put the bowl on a griddle. Wipe a bit of oil on top of the bowls. Bake the bowl for 10 minutes.
In the meanwhile prepare the filling by combining the tomatoes, onion, pepper, coriander, salami and lime juice. Put the filling aside for about 15 minutes (the taste will become much better).
Put the filling in hte polenta containers and spoon a bit of sour cream on top. Garnish with a coriander leave.