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Polenta Ciganak Lake

updated

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Ingredients for 3 servings:

  • 125 g bacon, diced
  • ½ bunch of spring onions
  • 200 g cheese, Limburger OR
  • 125g mozzarella
  • 1 liter of milk or water
  • 250 g ground corn kernels
  • ½ tsp vegetable broth, granulated
  • 3 tsp butter, if desired

Instructions

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

gluten-free + egg-free

Peel and wash the spring onions and slice them into thin rings. Fry them with the bacon in a pan without fat. Stir the ground corn into the cold milk, add the granulated vegetable broth, and dice the Limburger or mozzarella into small cubes. Cook for at least 2 minutes while stirring. Turn off the heat and let it swell for about 10 minutes. Fold in the onion and bacon mixture. Pour the mixture into three 0.75 or 1 l greased ovenproof bowls. If desired, add 1 teaspoon of butter to each bowl. Cover and bake in a cold oven at about 160°C for about 30-40 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.

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