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Polenta casserole with sheep's cheese

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Ingredients for 6 servings:

  • 1 liter vegetable broth
  • 300 g corn semolina (polenta), fine
  • 50 g butter
  • 500 g sheep’s cheese, coarsely grated
  • 125 g sour cream
  • ½ bunch parsley, chopped
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Grease a baking dish with butter. Mix the feta cheese and sour cream thoroughly – ideally with a hand mixer. Preheat oven to 200 degrees Celsius. Bring the broth and butter to a boil, then add the polenta and simmer for 5 minutes, stirring constantly. Season with salt and pepper and stir in the parsley. Spread the polenta and cheese mixture alternately into the dish, then top with the polenta. Bake in the preheated oven for about 20 minutes and let rest for 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Polenta casserole with sheep's cheese

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