Polenta – Parmesan cheese

Ingredients for 3 servings:

• 125 g corn semolina
• 500 ml water
• 1 tsp salt
• 40 g Parmesan, freshly grated
• 20 g butter, in flakes
• Grease for the tray

Instructions

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

Bring the water to a boil with salt and slowly add the polenta (corn semolina), stirring constantly with a wooden spoon. Do not add too much at once, otherwise lumps will form. Once all the polenta has been stirred in, reduce the heat to low. Cook the polenta for about 10 minutes, stirring constantly. As soon as the thick mixture starts to pull away from the sides of the pot, turn off the heat completely and let the polenta swell for about another 10 minutes. Lightly grease a board or small baking tray, spread the polenta mixture about 2 cm thick and let it cool. Use a glass to cut out small coins and place them in a baking dish or on a prepared baking sheet. Sprinkle with freshly grated Parmesan cheese and top with knobs of butter. Grill in the oven on the top rack for about 6-8 minutes until light brown. This goes well with an Italian tomato salad, for example.