Rosa Cooking

Baked polenta with mushrooms, feta and cherry tomatoes

In the past, kačamak (and polenta) was a poor man's dish, prepared in days of scarcity and famine, especially in times of war when it was said "gulimo proju i kačamak ..." watered with milk ... This dish of mine is not poor at all and can serve as a complete meal, because the polenta is enriched with cheese and vegetables ... Another glass of wine and enjoyment is guaranteed!

Preparation steps

  • In a pan (which can also be in the oven), cook the polenta in water or soup, add butter, and cook on low heat, stirring for a few minutes. Season with salt and pepper. Remove the pan from the heat and stir in the grated parmesan.
  • Clean the sides of the dish from traces of polenta that splashed during cooking. Arrange the polenta, crushed feta cheese and tomato.
  • Bake in the oven under the grill turned on for ten minutes to soften the mushrooms and brown the tomato skin.
  • Leave it out of the oven for a few minutes to cool, then sprinkle with arugula and serve.


Mushrooms can be whatever you have, I combined mushrooms and dried porcini mushrooms that I boiled, and the remaining liquid was added to the water in which the polenta was cooked.



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