Corn slices with cipollate and remoulade

Ingredients for 4 servings:

• ½ ml milk
• ½ ml water
• Salt
• 250 g corn semolina, fine
• 8 sausages (Cipollate), halved lengthwise
• 4 tbsp butter, liquid
• 8 slice(s) cheese, raclette
• black pepper
• 250 g low-fat curd cheese
• 2 tbsp mustard
• 2 tsp lemon juice
• 2 cucumber(s) (pickles), finely chopped/diced
• 1 tbsp cucumber juice
• 2 tbsp parsley, finely chopped
• 1 tsp sugar
• Salt
• black pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Bring milk and water to a boil with salt, then slowly add the cornmeal while stirring. Cook over medium heat, stirring, until a thick polenta forms (or prepare according to the package instructions). Spread the polenta onto a baking sheet lined with parchment paper in a rectangle about 2 cm thick. Use a knife to “mark” eight equal-sized rectangular pieces. Press the halved polenta into the still-warm polenta and let cool. Cut the polenta in half at the marked points, brush with butter, top with the raclette cheese, and season with pepper. Bake in the center of an oven preheated to 200°C (fan grill) for about 15 minutes. For the sauce, whisk the quark, mustard, lemon juice, and pickle juice until smooth, stir in the remaining ingredients, season, and serve with the cornmeal slices. Can be served as an appetizer or with a mixed salad as a main course. Tip: This sauce also tastes great with (grilled) potatoes, instead of sour cream. Info: Cipollata is a small veal sausage made according to an Eastern Swiss recipe, measuring a few centimeters long. It’s similar to the white sausage, but thinner and usually eaten fried. The main ingredients are veal, bacon, milk, and pork. Due to their size, they’re often part of a grilled skewer.