Summary

Ingredients

• 1 liter vegetable stock
• 300 g corn rits (polenta), fine
• 50 g butter
• 500 g sheep cheese, coarsely rated
• 125 g sour cream
• 0.5 ½ bunch parsley, chopped
• salt and pepper

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Instructions

1. Grease a baking dish with butter.
2. Mix the sheep cheese with the sour cream well - preferably with a hand mixer - preheat the oven to 200 degrees.
3. Bring the broth and butter to the boil, pour in the polenta and simmer for 5 minutes, stirring constantly. Season with salt and pepper and stir in the parsley.
4. Spread the polenta and cheese mixture alternately into the mold, finish with the polenta. Bake in the preheated oven for about 20 minutes and leave to rest for 10 minutes.