Polenta Cannelloni


Ingredients                      Qty
polenta                             60 gm
thyme                                5 gm
butter                               10 gm
Parmesan cheese            30 gm
olive oil                             10 ml
sun-dried tomato              30 gm
ricotta cheese                   30 gm
parsley                             10 gm
salt                                 to taste
black pepper                  to taste
milk                                 100 ml
tomato sauce                  30 ml

Instructions

1.   Finely chop the sun-dried tomatoes and mix them with ricotta cheese and season the mixture with salt and pepper.


2.   Pour milk in a hot pan and add polenta to it once the milk comes to a boil. Cook for 45 minutes on slow flame. Finish with butter, Parmesan cheese, chopped thyme and parsley once it’s cooked. Season with salt and pepper.


3.   Place the cooked polenta in a cling wrap and flatten it. Keep the sun-dried tomato mixture on top and make a roulade with it.


4.   For the sauce, add olive oil in a pan and sauté onions. Add tomato sauce and season it with salt, Pepper and chopped basil.


5.   Pour the sauce in a baking dish and arrange the cannelloni as shown in the picture. Garnish with Parmesan crisps and serve hot.