Double Cheese Polenta
You can prepare polenta not just as a porridge. Here is just one of the many alternatives. Let it cool, cut it into different shapes and bake it together with feta. But this wouldn’t be cheesy enough for us, so make it extra-cheesy by adding parmesan on top. Serve it as is or as a side dish. And although cold, reheated, or grilled is also OK, we think eating it warm is much better.
Ingredients Needed for Double Cheese Polenta
3 cups of water
salt
8 ounces of cornflour
2 tablespoons of vegetable oil
8 ounces of feta cheese, thickly sliced
2 fresh rosemary sprigs
1 cup parmesan, grated
How to Make Double Cheese Polenta
- Add the water to a cooking pot. Salt it and bring it to a boil over medium-high heat.
- Gradually add the cornflour while continuously whisking.
- Reduce heat to low and cook for 10 minutes.
- Coat an 11 x 7 x 2 inches (28 x 18 x 5 cm) baking dish with 1 tablespoon of oil. Layar the polenta and let it cool for 20 minutes or more, until set.
- Cut circular forms using a 3-inch diameter cookie cutter. We’ve got 8 of them.
- Coat a similarly-sized baking dish with the other tablespoon of oil. Cut the polenta discs in half and place them into the dish cut-side down in two parallel rows. Between them, place the feta slices.
- Add the fresh rosemary and top with the grated parmesan. Bake for 20 minutes at 360⁰F/180⁰C.