Summary

Ingredients

• 800 ml water
• 1 teaspoon, leveled salt
• 300 g polenta semolina
• 180 g cheese, Italian (Fontina)
• 80 g butter
• Nutmeg
• Pepper, whiter from the mill
• 1 onion (s)
• 1 tablespoon olive oil

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Instructions

1. Bring the water to the boil together with the salt. Let the corn grits trickle in and bring everything to a boil, stirring constantly. Cover and let the porridge swell for about 30 minutes on a very low heat.
2. Peel the onion, cut into thin slices and divide into rings. Heat olive oil in a pan and fry the onion rings until crispy. Then degrease on kitchen paper and allow to cool.
3. If you can`t get Fontina cheese, you can also use Gruyère or mountain cheese. Cut the cheese into small cubes.
4. As soon as the polenta has finished cooking, pull it away from the stove. Put the cheese cubes and the flakes of butter in the polenta. Stir everything into the porridge for a few minutes over low heat, until the cheese has melted. Season with nutmeg and pepper.
5. Place the onion rings on top at the table.
6. Serve with a ragout from Piedmont or pan-fried meat or vegetarian Mediterranean vegetables.