John Myers
Ingredients for 2 servings:
- 350 ml milk
- 350 ml broth
- 70 g polenta
- 150 g grated Gouda or a mixture of Gouda and Parmesan
- 2 tbsp rosemary, finely chopped
- 5 tbsp, heaped breadcrumbs
- Oil, for greasing the mold
- Oil or clarified butter for frying
- salt and pepper
- chili powder
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Bring the rosemary, stock, and milk to a boil and remove from the heat. Sprinkle in the polenta semolina and stir to avoid lumps. Season immediately with salt and pepper, if desired. Return to the turned-off heat and let it swell for about 10 minutes according to the package instructions, stirring a few times. Preheat the oven to 200°C. Toast the breadcrumbs in a dry pan, season, and stir in a tablespoon of oil. Once the polenta has swelled, stir in half of the grated cheese and season to taste. Pour the polenta into a greased baking dish, smooth it out, and sprinkle with the remaining cheese and breadcrumbs. Bake in the oven for about 5-8 minutes. Serve with goulash, roulades, or a salad.
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