Polenta Slices with Feta
Polenta slices with feta from Spoonsparrow: Sheep cheese and basil bring the Mediterranean flair!
Ingredients
- 500 ml vegetable broth
- 250 ml milk (3.5% fat)
- Salt
- 240 g cornmeal
- 30 g parmesan (1 piece)
- 20 g butter
- nutmeg
- freshly ground pepper
- 400 g sheep cheese
- 75 g walnuts
- 0.5 bunch Basil
- 1 small onion
- 1 tbsp Olive Oil
Instructions
-
1.
Bring vegetable broth with milk and a pinch of salt to a boil in a pot. Stir in cornmeal, cover loosely, and let it swell for about 15 minutes over low heat, stirring regularly.
-
2.
Grate the parmesan. Mix butter and parmesan into the polenta. Season with freshly grated nutmeg and pepper. Line a baking sheet with parchment paper, spread the polenta mixture to a thickness of about 1–2 cm, and allow it to cool.
-
3.
Crumble the feta and chop the walnuts. Wash the basil, shake dry, and finely chop the leaves. Peel the onion and dice it very finely. Combine feta, walnuts, basil, and onion, then spread this mixture over the cooled polenta layer.
-
4.
Drizzle with olive oil and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 15–20 minutes until golden. Cut immediately into wedges and serve.
