Polenta dumplings filled with sheep's cheese

Ingredients for 2 servings:

• 165 g polenta
• 650 ml water, approx.
• Salt and pepper, freshly ground
• 100 g feta cheese
• some oil for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 45 minutes

Oven dish

Stir the polenta into boiling salted water, season with pepper, and let it swell. Spread it on a board and let it cool. Grease an ovenproof dish with oil and preheat the oven to 160°C (fan oven). Divide the polenta mixture into 6-8 portions and cut the feta cheese into the appropriate number of cubes. Flatten the polenta in your hand, add a piece of feta, and form the mixture into a dumpling. It’s best to work with moistened hands. Place the dumplings in the dish and bake for about 25 minutes. Brown briefly at high heat, if desired. Serve hot, e.g., with a salad as a main course for at least 2 people, or as a side dish. The filling can be modified with herbs and diced bacon, for example.