in Eastern Europe

Polenta (corn porridge) with feta cheese and cream

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Ingredients for 3 servings:

  • 250 g corn semolina, coarse
  • ½ tsp salt
  • 1 tbsp oil
  • 30 g butter, about 2 tbsp
  • 200 g sheep’s cheese, coarsely grated (alternatively feta)
  • 1 egg(s)
  • 200 g sour cream (10% fat)
  • 1 tsp butter, for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Bring one liter of water to a boil with salt and oil. Add the cornmeal, stirring constantly, and let it swell over low heat for about 5-10 minutes. If the porridge is too thick, add a little more water and continue stirring. Grease an ovenproof dish with butter, layer the cornmeal, butter flakes, cheese, and more cornmeal. Whisk the eggs with the sour cream and spread it over the casserole. Bake at 200°C (convection oven) for about 30 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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