John Myers
Ingredients for 4 servings:
- 300 g corn semolina
- 1 ¼ liters of water
- 1 tbsp salt
- 200 g Emmental or Gruyère
- 200 g feta cheese
- 200 g cream
- 4 tbsp butter
- 1 rosemary sprig(s), fresh
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 30 minutes
vegetarian, for a casserole dish
Bring the water and salt to a boil in a tall saucepan. Gradually stir in the cornmeal, taking care to avoid lumps. Simmer over very low heat for about 45 minutes, stirring occasionally. Grate the Emmental and feta cheese separately. Mix half of the Emmental with the feta cheese. Shortly before the end of the cooking time, preheat the oven to 200 degrees Celsius (top/bottom heat). Heat half of the butter in a small pan and let it brown slightly. Grease a baking dish with the remaining butter. Pour half of the polenta into the baking dish and smooth it down. Pluck the rosemary needles from the sprig and scatter them over the polenta in the baking dish. Sprinkle the cheese mixture over the polenta and drizzle with the browned butter. Drop the remaining polenta by tablespoons, leaving small gaps. Sprinkle the Emmental over the polenta and pour the cream evenly over it. Bake in the oven for about 20 – 30 minutes at 200 degrees on the middle rack until the cheese is lightly browned.
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