Polenta With Cheese
by Editorial Staff
Polenta is a cornmeal dish that can be served as a side dish. By supplementing polenta with cheese, you will get an independent dish and surprise all your loved ones with a new dish.
Serving: 1
Ingredients
- Milk – 250 ml
- Corn flour – 70 g
- Butter – 25 g
- Cheese or feta cheese – 200 g
- Salt to taste
- Ground black pepper – to taste
- Fresh parsley – 2 g
Directions
- Pour milk into a double-bottomed saucepan or cauldron and put on fire
- After boiling, add butter and salt if desired.
- Pre-dry the corn flour in the oven and sift (it is best to take fine flour). While stirring constantly, gradually add cornmeal (the quality of your polenta depends on the quality of the flour). Stir the porridge thoroughly for 5 minutes over low heat.
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Add another 40-50 g of milk and stir for another 4 minutes.
- The polenta should be thick.
- After the porridge has become a homogeneous consistency, put it in a mold or glass, previously greased with butter. It is good to tamp the porridge with a spoon, having previously moistened it with water.
- Put the polenta in the refrigerator for 20-25 minutes until it cools completely.
- Then get out of the mold.
-
Cut the polenta slightly with a damp knife.
- Place on a plate, sprinkle with black pepper and chopped herbs.
- Put sheep cheese or cheese on top and put the polenta with cheese in the oven (temperature – 180 degrees) for 7-10 minutes.
- Polenta with cheese is ready!
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