Ingredients
- Water 500mL
- Polenta 150g
- Butter 40g
- Grated Parmesan 40g
- Salt
- Feta 150g
- Sour cream 40g
- Chopped dill 6g
Method
- Boil the salted water in a pot.
- Rain in the polenta. Whisk through and bring to the boil. Mix with a wooden spoon, reduce the heat and place a lid on. Cook for 5-10 minutes until the grains swell up and absorb the liquid. Stir occasionally
- Add the butter and stir. Add the Parmesan and stir.
- In the meantime, mix the feta with the sour cream and dill well. Taste and adjust the seasoning.
- Place half of the polenta into up mould lined with grease-proof paper. Add the cheese filling and place the other half of the still hot polenta on top of it, until all the cheese is covered.
- Cover let is rest or refrigerate
Plating
- Cut the polenta mixture into the desired shape. It can be glazed under a salamander, pan-fried or grilled
- If you want plain polenta olny, without the filling, you can skip those steps, just pour it into the mould and place it in the fridge.
Garnishes: Fresh herbs, Parmesan
Tips: Check what kind of Polenta you are using, as there is the the classic one, that needs a longer cooking time, and there is the instant type, that requires half the time to cook through.
Fun facts: – The name polenta derives from the Latin word “pollen” which means fine flour. Polenta is one of the oldest dishes in history and it’s considered one of the first cooked dishes, made by the ancient Sumerians and in Mesopotamia and it was made out of millet ant rye. After the corn was brought to Europe from America, the corn flour replaced these.