Cauliflower Polenta Gratin

Have the water ready. Heat two tbsp. oil in a high saucepan. Sprinkle in the cornmeal and fry for about 5 minutes, stirring continuously (until you get a pleasant smell, so don’t burn it off!). Allow the semolina to cool a little, then add the water gradually while stirring. Cook the semolina over medium heat for 5 minutes, stirring continuously (be careful, semolina burns quickly on the bottom of the pot). Remove the semolina from the stove and let it swell with the lid closed.

Rinse and clean the cauliflower and cut into roses. Heat the remaining oil in a saucepan and sauté the cauliflower for 2-3 min, stirring. Extinguish the cauliflower with a little bit of water and cook al dente for about 8 minutes with the lid closed. If necessary, add more water.

Mix the mascarpone, curd cheese, eggs, salt, nutmeg, tarragon and pepper and stir into the cornmeal. Grease the gratin dish, fill half of the quantity into the dish and spread, layer a layer of cauliflower and cover with the other half of the corn mixture. Lightly press the remaining cauliflower florets into the semolina and sprinkle the sunflower seeds on top. Cut the tomatoes into slices, place them on the gratin and sprinkle with the grated cheese.

Bake the gratin in the oven at 200 °C for 25-30 minutes.

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