Yin-yang

To prepare a delicious polenta, start by gathering the necessary ingredients: 250 g of cornmeal, 1 liter of water, 1-2 tablespoons of salt, 50 g of butter, and 200 g of sheep cheese. The initial step is to bring the water to a boil in a large pot. When the water begins to boil, add the salt, which will give a pleasant taste to the dish, and then gradually sprinkle in the cornmeal, stirring continuously with a wooden spoon. It is essential to add the flour in a rain-like manner to avoid lumps.

After you have sprinkled in all the cornmeal, continue to stir vigorously for about 5-10 minutes until the mixture becomes a thicker porridge. A good method to check the consistency is to lift the spoon: if it stands upright in the polenta, then it is ready. Finally, add the butter and diced sheep cheese, mixing well to incorporate them evenly into the polenta. It is recommended to cook over low heat to avoid burning and smoking the dish. Once finished, let the polenta cool slightly.

In a separate bowl, blend two beaten eggs with the sheep cheese, and in another bowl, beat two more eggs with sour cream. These mixtures will add a creamy texture to the final dish. Take a heat-resistant dish and grease it with butter to prevent sticking.

Then, start assembling the dish: place a layer of polenta, followed by a layer of the cheese mixture, sprinkle a little butter, and then add polenta and cheese again. Repeat the process until the ingredients are finished, being careful to end with a layer of polenta. On top, pour the sour cream mixture evenly, which will provide a delicious crust at the end.

Put the dish in the preheated oven at a moderate temperature and bake for about 30-40 minutes, or until the dish becomes golden and a solid crust forms on top. This dish will surprise with its fluffy texture, similar to a sponge cake, and its creamy taste. Serve it warm and enjoy a reinterpretation of polenta that will surely become a family favorite. ENJOY YOUR MEAL!

 Ingredients: -350 g cornmeal -2 l water -2 teaspoons salt -200-300 g sheep cheese -1 cup sour cream (250-300 g) -100 g butter -4 eggs -butter (for layers)

 Tags:  eggs unt flour sour cream cream cheese vegetarian recipes