Polenta topped with Gorgonzola

Ingredients for 6 servings:

• 1 ½ liters of chicken broth
• 350 g corn semolina, coarse
• 2 tbsp butter
• 1 clove(s) garlic, squeezed
• some salt and pepper
• some olive oil
• some butter, for greasing
• 250 g Gorgonzola, cut into small cubes
• 180 g cream, sour (half cream)

Instructions

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

as a side dish or starter

Bring the chicken stock to a boil, carefully stir in the cornmeal and simmer for about 20 minutes over low heat until the polenta is nice and firm. Stir well with a whisk every now and then, as it can burn easily. Season with salt, pepper and garlic. Preheat the oven to 150 degrees Celsius. Place a baking tray lined with baking paper and place a cake tin on top, approximately 20 cm in diameter. Brush everything well with olive oil and add the polenta. The polenta should be about 5 cm high. Allow the whole thing to cool until the polenta is firm and the baking tin can be easily removed. It should still be hot on the inside, though! Butter a gratin dish and add the polenta, then place it in the oven for about 10 minutes to heat through. Remove the whole thing and spread the Gorgonzola over the polenta, then place it back in the oven for another 10 minutes to bake. In the meantime, mix the sour cream with a little salt and pepper. Remove the polenta from the oven and cover with the polenta, then serve immediately. This side dish serves about 6 people; as an appetizer, it’s definitely enough for 8-10 people because it’s a bit rich. It doesn’t necessarily have to be in a cake pan; you can also spread it a little thicker in a baking tray, then cut it into slices and bake in portions.