Corn Porridge with German Cheese

A warm appetizer of corn flour, eggs and aged sheep’s cheese.

Ingredients:

500 g of lamb or other mature sheep’s cheese 250 g of cornflour or instant polenta 5 g fat 7 dl water 3 pcs oil salt

Procedure:

1. Slowly stir in the cornflour to the boiling water, stirring constantly to prevent it from forming lumps
2. Cook for about 30 minutes, until the porridge is smooth and stiff (if you use instant polenta, you should have it cooked in 2 minutes)
3. Grate the cheese and scramble the eggs in the lard
4. Arrange a layer of porridge on a bowl, sprinkle it with grated cheese, over it a layer of scrambled eggs, repeat the process if necessary
5. Top with a generous amount of grated cheese.
6. Serve warm.