Polenta – cheese – corners

Ingredients for 4 servings:

• 200 g corn semolina (polenta)
• 400 ml milk
• 400 ml broth
• 3 tbsp butter
• 2 eggs
• Cheese (Gouda), sliced ​​or sprinkled
• 1 tbsp breadcrumbs
• 1 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Bring the milk, vegetable stock, and salt to a boil. Stir in the semolina and simmer uncovered over low heat for about 25 minutes until it forms a porridge, stirring frequently. If the porridge is too soft, stir in a little more semolina. If it’s too firm, add a little more hot water. Stir in 1 beaten egg and 1 tablespoon of butter, and season with pepper and a little salt. Oil a baking tray (or spread the polenta on baking paper) and spread the polenta evenly. Then let it cool and set for at least an hour. Once set, cut the polenta into equal-sized squares of about 6 cm. Place a slice of cheese between each square and gently press the slices together. Whisk the egg with the breadcrumbs and coat the slices in the breadcrumbs. Fry over medium heat until crispy and golden brown on both sides. Serve with herb curd cheese.