Polenta (corn Porridge) with Feta Cheese and Cream
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g corn rits, coarse
- 0.5 teaspoon ½ salt
- 1 tablespoon oil
- 30 g butter, about 2 tablespoon
- 200 g sheep cheese, coarse, rated (alt. Feta)
- 1 egg (s)
- 200 g sour cream, (10% fat)
- 1 teaspoon butter, for the pan
Print Recipe
Pin Recipe Instructions
- Bring a liter of water with salt and oil to a boil. Stir in the corn grits and let it swell over a low heat for about 5 - 10 minutes. If the porridge is too firm, add a little water and keep stirring. Spread butter on an ovenproof dish, pour in layers of corn porridge, flakes of butter, cheese and again corn porridge. Whisk the eggs with the sour cream and spread them over the casserole.
- Bake at 200 ° C for approx. 30 minutes.
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