Gratinated corn balls

Ingredients for 1 servings:

• 250 g corn semolina, fine (polenta)
• 2 tbsp cornmeal
• 1 pinch(s) of sugar
• 2 tbsp vegetable broth, granulated
• 600 ml water
• 25 g butter
• 2 eggs
• 150 g mountain cheese, grated or shredded
• ½ tsp curry without salt, (health food store)

Instructions

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

gluten-free

Grease a roasting pan from the oven with baking paper or a 28 cm pizza or tart pan with butter. This will make 24 balls. Add 2 tablespoons of granulated vegetable stock and the ground corn to the cold water, stir, then simmer for about 5 minutes while stirring. When it starts to bubble, turn off the heat and continue stirring for a few minutes. Stir the butter, eggs, 4 tablespoons of cheese, the curry powder, and the 2 tablespoons of cornmeal into the corn porridge. Let cool. Using wet hands or 2 tablespoons or an ice cream scoop, place the balls on the prepared baking sheet and sprinkle with the remaining cheese. Preheat oven to 200°C and bake on the middle rack for 25 minutes.