Cheese Polenta
Relish the smooth, cheesy comfort of polenta, a versatile side dish that pairs beautifully with your favorite toppings or sauces.
- Time
- 20 min active · 60 min total
- Yield
- 4 servings
- Steps
- 7
Ingredients
- Maasdam 130 g
- Cornmeal 200 g
- Water 800 ml
- Butter 80 g
- Salt to taste
For serving
- Cherry tomatoes to taste
Directions
Step 1
Prepare a baking dish with sides.
Step 2
Bring water to a boil in a saucepan. Add salt. Pour in the cornmeal and stir thoroughly. Cook for 25 minutes over low heat, covered. Stir occasionally to prevent the porridge from sticking.
TipThe finer the grind of the cornmeal, the faster it will cook. Check the recommended cooking time on the package. If necessary, add a little more water during cooking.
Step 3
Cut the cheese block in half. Grate one half on a fine grater. Cut the second part into small cubes about 1–2 cm in size.
Step 4
Add 40 g of butter to the hot corn porridge. Stir. Add half of the grated cheese and stir again.
Step 5
Grease the baking dish with the remaining butter. Spread the porridge in an even layer. Arrange the cheese cubes evenly on top.
Step 6
Sprinkle the polenta with the remaining grated cheese. Place the dish in an oven preheated to 180°C for 10–15 minutes.
Step 7
Cut the polenta into pieces like a cake. Serve, garnished with cherry tomato slices.
