Summary

Ingredients

• 150 ml milk 1.5%
• 150 ml vegetable stock
• 65 g polenta
• 40 g mountain cheese, veetarian
• 0.5 tablespoon ½ butter
• 1 pinch (s) black pepper

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Instructions

1. First, grate the mountain cheese finely.
2. Then bring the milk to the boil together with the vegetable stock. When everything is boiling, reduce the heat and pour in the polenta, stirring constantly. Make sure to stir well, otherwise there will be lumps! Cook the swelling porridge over low heat for 10 to 15 minutes, stirring constantly. Then switch off the stove, but leave the pot on it.
3. Now carefully stir in the grated cheese. Finally add the butter and a little pepper. If you want to add salt, you should try it first, because the cheese and broth are quite salty.
4. Good Appetite!
5. Tip: First stir in the semolina with a whisk, then continue to stir with a spatula.