Leek Casserole Bayäz

Ingredients for 3 servings:

• 200 g corn (polenta)
• 600 ml water + milk
• 1 tsp salt
• 1 tsp butter / margarine
• 1 kg leek, cut into rings
• 40 g ginger, finely chopped or grated
• 100 g cheese, goat cheese, coarsely grated or medium-aged Gouda
• 3 eggs
• 1 kg quark (low-fat quark)
• 2 tsp salt, up to 3 tsp, can also be seasoned salt, season to taste
• 2 tsp turmeric, not just for the color
• Fat, for the fireproof molds
• lots of cheese, medium-aged Gouda, grated for topping + paprika granules

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free

Bring water, milk, salt, and butter to a boil, reduce the heat and turn it off, stir in the corn, place on the hot plate, cover, and let it swell for about 10 minutes. Mix all the ingredients up to the turmeric together, then stir in the slightly cooled polenta. Put everything into three greased 0.75cm ovenproof bowls, smooth it out, and carefully sprinkle with plenty of grated cheese (about 150-200g, as you like) and paprika granules. Bake in a cold oven at 160°C (fan oven) for 50 minutes, or preheat to 190°C (375°F) using top and bottom heat and bake for 30-40 minutes. It tastes great hot or cold. Enjoy.