Summary

Ingredients

• 5 dl milk
• 1 bay leaf
• 2 juniper berries
• some salt and pepper, from the mill
• 170 g corn rits, coarse
• 3 cloves garlic, (peeled, whole)
• 30 g Parmesan, rated or Sbrinz cheese
• 2 ½ dl heavy cream, whipped until stiff
• 1 tablespoon butter

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Instructions

1. Bring the milk with the spices and all the garlic to the boil. Let the corn grits trickle in while stirring. Let the polenta simmer gently for 20 minutes, stirring constantly.
2. Remove the bay leaves, juniper and garlic. Stir in butter and grated cheese, season a little more with salt and pepper. Fold in the whipped cream before serving.