• 1 Cup corn grits;
  • 2.5 cups of plain water;
  • 2 tbsp. butter;
  • 100 g Parmesan cheese;
  • 2 cherry tomato;
  • 2 bell peppers;
  • 3 cloves garlic;
  • 4 tbsp olive oil;
  • seasoning for vegetables and salt to taste.


  1. Corn grits, rinse, pour into a saucepan, cover with water, put on fire and boil for 25-30 minutes. In the end, you should get a thick corn porridge that you want at the end of cooking to fill with butter.
  2. The finished pudding remove from heat. Parmesan cheese to RUB on a fine grater and add it to the pan for porridge, season this mixture with salt and mix until smooth.
  3. Take a rectangular baking dish and make it edible paper. On paper spread corn dough, gently flatten it with a spoon, then carefully let it cool and put it in the refrigerator for one day (night).
  4. Hardened polenta, remove from the refrigerator, gently shift to a Board by pulling the edges of the paper and cut into portions.
  5. Pepper wash and remove seeds and partitions and stems. The cherry tomatoes, wash and wipe dry.
  6. Polenta with whole vegetables to put on a special baking tray, and roast on the grill until it will turn brown.
  7. Then the pepper cut into quarters, and tomatoes rings.
  8. Slices of polenta out onto a plate.
  9. On each slice put the quartered pepper and a ring of tomato. To water all with a small amount of olive oil and sprinkle with seasoning for vegetables. If a seasoning, you can use chopped garlic.
  10. Note that the polenta can be prepared in advance at home, then take along a picnic, and there is already fried on the grill along with vegetables to form a dish.