Polenta with Fontina
Time
Preparation time: 15 min.
Cooking or baking time: 45 min.
Rest period: 30 min.
Total preparation time: 1 hr. 30 min.
If it is time to go without much effort, but still taste very delicious, I prepare this dish: A very simple but hearty food and saulecker. Polenta with Fontina.
The polenta can even be prepared 1 day in advance and then processed the next day.
Then there is a simple salad leaves, sometimes it takes more to be full and satisfied.
ingredients
- 250 g of corn semolina
- 1 tsp salt
- 60 g butter
- 150 g Fontina sliced (Northern Italian cheese)
- Butter for the casserole dish
- pepper from the grinder
preparation
- Bring a large saucepan of 1 liter of water to a boil, add the cornstarch with stirring.
- Simmer the corn semolina with a little heat until it dissolves from the bottom of the pot.
- The corn pudding in a rectangular shape, which was rinsed with cold water, decant and let cool.
- Now top the cornstarch (polenta) out of the mold and cut 1 x across.
- Butter a well-sized rectangular baking dish and layer the polenta slices and cheese (Fontina) alternately, beginning with a slice of polenta and then the cheese, seasoning the cheese slices with pepper to taste.
- The conclusion is the Fontina and then come some butter flakes.
- Bake the baking dish in a preheated oven at 200 ° C top / bottom heat on the 2nd bar from the bottom for 20-25 minutes.
- Put a portion of the polenta on a plate and enjoy with a crunchy green salad.
