Polenta With Tomatoes

Preparation:

Preparation: Slice the tomatoes, sprinkle them with salt and leave them to rest in a colander for 30 minutes, so that they lose their vegetable water, then drain them, arrange them on a baking tray lined with parchment paper and cook them under the grill of a hot oven for 4 minutes. Bring 60 cl of salted water to the boil, then pour in the flour and cook, stirring constantly, for 45 minutes. Incorporate a spoonful of oil into the polenta obtained, pour it into an oiled rectangular pan of 20 x 30 cm, leveling it with a spatula. Arrange the tomatoes on top, complete with the grated pecorino cheese, the chopped herbs and a drizzle of oil and cook under the grill of the hot oven until the cheese is melted. Serve immediately. White polenta, with a very delicate flavour, is typical of the regions of Veneto and Friuli. It is obtained from white cornmeal.