Summary

Ingredients

• 1 ½ liters chicken broth
• 350 g corn rits, coarse
• 2 tablespoon butter
• 1 clove garlic, pressed
• some salt and pepper
• some olive oil
• some butter, for greasing
• 250 g Goronzola, cut into small cubes
• 180 g sour cream (half cream)

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Instructions

1. Bring the chicken stock to the boil, carefully stir in the corn grits and cook gently over low heat for about 20 minutes until the polenta is nice and firm. Always stir well with a whisk, it can burn quickly. Season to taste with salt, pepper and the garlic.
2. Preheat the oven to 150 degrees. Put parchment paper on a baking sheet and place a cake tin on it, dia approx. 20 cm. Spread everything well with olive oil and pour the polenta into it, the height of the polenta should already be 5 cm.
3. Let the whole thing cool down until the polenta is firm and the baking pan loosens well. But it should still be hot inside!
4. Butter a gratin dish and add the polenta, put in the oven for about 10 minutes to warm.
5. Take the whole thing out and distribute the Gorgonzola on the polenta, put in the oven again for about 10 minutes to bake.
6. In the meantime, mix the sour cream with a little salt and pepper. Take the polenta out of the oven and cover with it, serve immediately.
7. As a side dish for about 6 people, as a starter it is definitely enough for 8-10 people because it is a bit thick.
8. It doesn`t necessarily have to be a cake pan, you can spread it out a little thicker in a baking tray and then cut it into slices and bake them in portions.