Mediterranean oven-baked polenta
Creamy polenta, seasoned with Kikkoman Ramen Soup Base and sweet soy sauce, is baked until golden and topped with cream cheese, cooked ham, olives, feta and sesame-marinated cherry tomatoes for a comforting Mediterranean-inspired dish.
Nutritional facts (per portion):
2,636 kJ / 633 kcalPreparation
Step 1
1 ½ tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 500 ml water – 125 g polenta – 3 tbsp Kikkoman Sauce for Rice - sweet – 4 pinch black pepper, freshly ground
Preheat the oven to 200 °C and line half a baking tray with baking paper. Stir the Kikkoman Ramen Soup Base into the water, bring to the boil, scatter in the polenta, bring back to the boil and cook for about 5 min until thickened, then season with the Kikkoman Sauce for Rice and pepper. Spread the polenta over the prepared tray (or a small baking tray, approximately 25 x 25 cm).
Step 2
80 g cream cheese (goat's or regular) – 50 g black and green olives, sliced – 100 g feta
Dot the cream cheese over the polenta and spread evenly, top with the olives and crumbled feta and bake in the preheated oven for approximately 15 min.
Step 3
130 g cherry tomatoes – 2 tsp Kikkoman Toasted Sesame Oil – 1 tbsp Kikkoman Sauce for Rice - sweet – 2 slices cooked ham, cut into strips – A few basil leaves
Halve the cherry tomatoes and toss with the Kikkoman Sesame Oil and Kikkoman Sauce for Rice. Garnish the polenta with the marinated tomatoes, ham and basil, cut into portions and serve.
Tip
For a deluxe version, replace the cooked ham with Serrano or Parma ham and garnish with caperberries.
Recipe-ID: 1807
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1 ½ tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 500 ml water – 125 g polenta – 3 tbsp Kikkoman Sauce for Rice - sweet – 4 pinch black pepper, freshly ground
Preheat the oven to 200 °C and line half a baking tray with baking paper. Stir the Kikkoman Ramen Soup Base into the water, bring to the boil, scatter in the polenta, bring back to the boil and cook for about 5 min until thickened, then season with the Kikkoman Sauce for Rice and pepper. Spread the polenta over the prepared tray (or a small baking tray, approximately 25 x 25 cm).
80 g cream cheese (goat's or regular) – 50 g black and green olives, sliced – 100 g feta
Dot the cream cheese over the polenta and spread evenly, top with the olives and crumbled feta and bake in the preheated oven for approximately 15 min.
130 g cherry tomatoes – 2 tsp Kikkoman Toasted Sesame Oil – 1 tbsp Kikkoman Sauce for Rice - sweet – 2 slices cooked ham, cut into strips – A few basil leaves
Halve the cherry tomatoes and toss with the Kikkoman Sesame Oil and Kikkoman Sauce for Rice. Garnish the polenta with the marinated tomatoes, ham and basil, cut into portions and serve.
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