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Olive Tomato and Polenta
Raclette
Recipes by Swissmar manufacturer of Swiss design fondue
and raclette equipment.
Makes: about 6 servings
I
N G R E D I E N T S
2 1/2 cups
vegetable stock
2/3 cup cornmeal
Salt & Pepper
8 pitted black olives
2 cloves garlic
2 tablespoons olive oil
1/2 bunch fresh basil
8 oz mozzarella cheese
1 1/2 oz freshly grated Parmesan cheese
Grease for baking sheet
I N S T R U C T I O N S
Bring stock to a boil, sprinkle in cornmeal and cook over low heat for
15 minutes while stirring. Season polenta with salt and pepper and
spread half onto a greased baking sheet to a 1/3 inch thickness. Let
cool.
Rinse tomatoes and cut into quarters. Cut olives into rings.
Peel garlic and slice thinly.
Heat oil in a small pain and sauté garlic over low heat for 3 minutes until
translucent. Then mix immediately with tomatoes and olives.
Rinse basil and cut into thin strips. Mix with tomatoes. Slice
mozzarella and drain between 2 layers of paper towel.
Cut polenta into 8 pieces to fit into cooking trays. Pour tomato
mixture over the top, season with salt and pepper, and top with mozzarella.
Sprinkle with Parmesan and cook under the heating element for 10-15 minutes. |
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What Is Raclette?
Read more
about Raclette including history, recipes,
cheeses and equipment.
More Raclette Recipes
More Raclette Recipes from our GourmetSleuth resource guide
Lookg For A
Raclette Grill?
Still designed in Switzerland today a complete raclette
set with reversible grill. Available now at
GourmetSleuth.com
raclette grill set
Set Specifications:
Size 14-½" x 10" x 5-½" H
Power 1200 watts 120 volts AC
8 Heat-resistant spatulas
8 Raclette dishes
Reversible grill/crêpe top
Variable heat control
Stainless steel body
Warranty one year
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