John Myers
Ingredients for 3 servings:
- 500 ml water
- 500 ml milk
- 1 tsp cane sugar
- 1 tsp salt
- 200 g corn, ground
- 1 tsp butter / unhydrogenated margarine
- 200 g cheese, Limburger 7%
- Margarine, unhydrogenated / butter for greasing
- 400 g peppers, cut into strips, frozen
- 200g Gorgonzola
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
gluten-free + egg-free
Grease three one-liter ovenproof bowls with lids. Combine water, milk, sugar, and salt with 200g ground corn. Bring to a boil, stirring. Reduce heat to low, add butter and chopped Limburger cheese, and continue stirring until dissolved. Turn off heat, close lid, and let stand for about 10 minutes. Cook 400g frozen bell pepper strips until al dente. Divide among the three bowls—there should be enough left over to garnish the polenta. Pour polenta over the bell peppers, place the remaining bell pepper strips on top, then add the sliced Gorgonzola. Close lid. Bake in a cold oven at approximately 160°C (convection oven) for about 30 minutes; it should bubble well. My own recipe.
Facebook Comments