Polenta Slices with Cheese
Creamy polenta with cheese that cools, sets firm and can then be cut into pieces — which you brown in a pan or in the oven.
The trick is the intermediate step you cannot skip: the polenta has to be completely cold before it is cut. Lukewarm it falls apart under the knife. Two hours in the fridge, or overnight.
After that they are a side dish, a base for hot canapés or a snack for the children. Very few ingredients make a good deal.
Ingredients
- 100 g polenta (cornmeal)
- 350 ml milk
- 50 g grated cheese
- 25 g butter
- 1 splash of olive oil
- Salt
Method
- 1
Bring the milk with a pinch of salt to the boil. Rain in the polenta, stirring constantly, and cook it according to the packet, until you have a thick, creamy mass that comes away from the sides of the pan.
- 2
Take it off the heat and stir in the butter and the grated cheese until smooth.
- 3
Spread the mixture 1.5 cm thick on a lightly oiled tray or in a dish, and level the surface.
- 4
Let it cool completely — at least 2 hours in the fridge. Only then cut it into rectangles, or into whatever shape you like with a cutter. Cut warm, it will not hold together.
- 5
Brown the pieces in a pan with a splash of olive oil on both sides, or bake them at 200 °C until the surface is crisp.