Soft Cheese with Melanzani Cream on Polenta

Cut the melanzani several times, drizzle with a little olive oil and season with salt. Roast in the oven at 160 °C for about 30 minutes.

Then remove the flesh from the skin and season with lemon juice, chopped basil, passata, salt, pepper and olive oil.

For the polenta, bring the vegetable soup and olive oil to a boil. Stir in the cornmeal, put a lid on the pot and cook in the oven at 160 °C for about 25 minutes until done, preferably at the same time as the melanzani.

Place the cheese on a baking sheet and bake in the oven at 160 °C for about 5 minutes.

Spread the polenta on a plate, arrange the melanzani on top, place the cheese on top and garnish with fresh basil.

Preparation Tip:

This recipe is suitable as an appetizer or main course.

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