Summary

Ingredients

• 125 g corn rits
• 60 g parmesan cheese
• 1 tablespoon butter, cold
• 500 ml water
• salt

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Instructions

1. For the polenta, boil the water with 0.5 teaspoons of salt. Gradually add the corn grits, stirring constantly. Bring the porridge to the boil again, then cook on a low heat for 15 minutes, stirring occasionally. Grate the parmesan and finally stir into the polenta with the butter. Season these again with salt.