Summary

Ingredients

• 250 g corn rits, fine (polenta)
• 2 tablespoon corn grits
• 1 pinch (s) sugar
• 2 tablespoon vegetable broth, grained
• 600 ml water
• 25 g butter
• 2 egg (s)
• 150 g mountain cheese, rated or rated
• 0.5 teaspoon ½ curry without salt, (health food store)

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Instructions

1. Grease the drip pan from the oven with baking paper or a pizza or tart dish (28 ø) with butter. It has become 24 pieces.
2. Grind 2 tablespoons of grained vegetable stock and the corn into cold water, stir, then simmer for about 5 minutes, when it starts to bubble, turn off the heat, stir for a few more minutes.
3. Mix the butter, the eggs, 4 tablespoons of cheese, the curry and the 2 tablespoons of corn grits into the corn porridge. Let cool down.
4. With wet hands or 2 tablespoons or ice cream scoop, place balls on the prepared baking sheet and sprinkle with the remaining cheese.
5. Preheat the oven to 200 ° C, bake on the middle shelf for 25 minutes.