John Myers
Ingredients for 6 servings:
- 30 g butter
- 30 g cheese (goat cheese), grated
- 0.7 liters of milk
- some salt and pepper
- 125 g corn semolina (polenta)
- 1 some nutmeg
- 2 egg yolks
- 150 g diced ham
- 6 leaves of lamb’s lettuce or romaine lettuce
- 6 tbsp, leveled jam (wild berry jelly)
- Grease for the tray
- Oil for frying
Instructions
Working time approx. 15 minutes; Rest time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes
Bring the milk, cheese, butter, salt, pepper, and nutmeg to a simmer in a saucepan. Gradually stir in the polenta until it reaches a mushy consistency. Set aside for 10 minutes, then stir in the egg yolks. Spread the polenta on a smooth surface lined with cling film, place a second layer of cling film on top, and then roll it out to about 1 cm thick. Chill for 10-15 minutes. Remove the top layer of cling film and cut out discs using a ring cutter. Place on a baking sheet greased with butter or oil (I recommend baking paper). Finally, spread the cheese evenly over the discs. Place in an oven preheated to 250°C and bake for about 15-20 minutes until golden brown. In the meantime, arrange a lettuce leaf with a little jelly on each of 6 plates. Briefly fry the ham cubes in a pan with a little oil and then divide them between the plates. When the discs are ready, arrange them on the plates.
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