Spicy Polenta Corners
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.2 liters broth, strong
- 240 g semolina (polenta)
- 100 g parmesan, rated or sliced
- 50 g butter
- 5 slices cheese, Gouda
- 4 chilli pepper (s)
- 1 tablespoon sesame seeds
- Plenty pepper from the mill
- salt
Print Recipe
Pin Recipe Instructions
- Bring the stock to the boil and gradually add the polenta and the finely chopped chilli peppers.
- Cook the polenta for about 20-30 minutes, stirring constantly. Take aside, add the parmesan and butter and stir until everything has melted together nicely.
- Season with plenty of pepper and carefully with salt.
- Spread the polenta mixture on a baking sheet to a height of 1 cm and allow to cool.
- Cut about 8 triangles out of the polenta plate by first cutting the plate in half, covering one side with slices of cheese and placing the other half of the polenta on top. Then halve the resulting sandwiches again, then cut again 2 times diagonally.
- Cover the triangles with strips of cheese and sprinkle with sesame seeds.
- Bake in the oven on a fan-assisted grill until the cheese has melted to the desired degree.
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