Mix and heat the water and milk. Add the polenta with constant stirring. Boil for 5 minutes and pour the cooked polenta in an appropriate mould. Put in the heated oil the finely chopped onion and garlic, add the tomato puree and spices, briefly fry. After it cools down, shake off the polenta on the cutting board and cut into squares. Grease the dish with oil, put the pieces of polenta and cover them with half of the sauce. Grate the cheese on top and continue this way until you finish the ingredients. Bake the meal in the oven about 15 minutes, at a temperature of 200ºC



  • 250 g of corn flour
  • l milk
  • a little water
  • nutmeg
  • 2 tablespoons olive oil
  • 100g onions
  • 2 cloves garlic
  • 60-100 g yellow cheese
  • pinch of salt
  • pepper
  • 1/2 l tomato puree