Cheese polenta Jayezär

Ingredients for 4 servings:

• 50 g butter / margarine
• 180 g ground corn (corn semolina)
• 540 ml water
• 180 g cheese, hard cheese (goat or sheep cheese)
• 360 g quark (low-fat quark)
• 1 tsp sea salt
• 1 tsp coriander, ground
• 1 tsp cayenne pepper / paprika powder
• Fat, for the pan

Instructions

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

gluten-free / egg-free

Melt the butter in a large saucepan, fry the cornmeal in it, add the water and cook everything for 5 minutes, stirring constantly, until the mixture has thickened somewhat. Then allow to cool slightly. Add the grated hard cheese (goat’s or sheep’s cheese, low-fat curd cheese, sea salt, ground coriander and cayenne pepper/paprika powder) to the semolina mixture. Grease a pan. Add the mixture, smooth it out a bit, and bake the polenta, covered, on level 1 1/2, out of three possible levels, for 40 minutes from the bottom. Polenta can be served with a salad as a light evening meal. For 4 portions, approx. 2175 kj / 500 kcal 28 g protein, 25 g fat, 40 g carbohydrates, 0 g fiber per person.