Ingredients
For 6 portions
250g
QimiQ Cream Base
500ml
Vegetable stock
150g
Polenta [maize semolina]
4ea
Egg yolk(s)
1ea
Onion(s), finely chopped
2ea
Garlic clove(s), finely chopped
50g
Ham, finely diced
1tbsp
Olive oil, to fry
3ea
Tomato(es), cored
1tbsp
Basil, finely chopped
200g
Mozzarella, finely diced
1pinch(es)
Salt and pepper
4ea
Egg white(s)
Olive oil, for the baking tin
Bread crumbs, for the baking tin
Preparation
- Preheat the oven to 170 °C (conventional oven).
- Bring the vegetable stock to the boil. Add the polenta and cook at low temperature stirring constantly for approx. 15 minutes. Allow to cool.
- Whisk the unchilled QimiQ Classic smooth. Add the egg yolks and mix into the cold polenta.
- Fry the onion, garlic and ham in olive oil. Remove from the heat, add to the tomato, basil and mozzarella and mix well.
- Season to taste with salt and pepper and fold into the polenta mixture.
- Whisk the egg whites stiff and carefully fold into the mixture.
- Pour into the greased baking dish and bake in a hot oven for approx. 30 minutes.
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