Baked polenta with cheese recipe
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Clean ingredients
Number of servings: n/a 200 g corn porridge, cooked in salted water in the classic way (so that a 2 cm layer forms on the bottom of the baking dish) 180 g goat’s cheese (sheep’s cheese may be substituted) 600 g Vegetable Recipes broccoli, courgettes, aubergines, tomatoes, cauliflower. 1 tsp chopped thyme 1 tsp chopped rosemary 200 ml sour cream 100 ml sweet cream 5 eggs
Procedure for the recipe
1 Spread the polenta in a greased baking tin.
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