2 liters of water
2 tablespoons of olive oil
1 tablespoon of salt
500g of instant polenta
Butter for greasing
200g of Emmental cheese cut into thin slices
Fresh thyme for garnish
For the sauce
1/4 cup of butter
3 tablespoons of wheat flour
2 cups of milk
1 pinch of salt
1 tablespoon of nutmeg
1/4 cup of grated Emmental cheese to dust
2 liters of water
2 tablespoons of olive oil
1 tablespoon of salt
500g of instant polenta
Butter for greasing
200g of Emmental cheese cut into thin slices
Fresh thyme for garnish
For the sauce
1/4 cup of butter
3 tablespoons of wheat flour
2 cups of milk
1 pinch of salt
1 tablespoon of nutmeg
1/4 cup of grated Emmental cheese to dust
In a large pot, bring the water with olive oil and salt to a boil
Add the polenta, letting it fall into the water in small amounts, and cook for 1 minute while stirring constantly
Cover the pot and let it simmer, stirring occasionally, for 15 minutes or until thickened
Remove from heat
In a 25cm refractory bowl, greased with butter, alternate layers of hot polenta and Emmental cheese, ending with the polenta
If desired, bake in a preheated oven at 200°C for 25 minutes or until the cheese is well melted
Prepare the sauce
In a small pot, melt the butter
Add the flour and cook while stirring constantly for 1 minute
Add the milk gradually, stirring continuously, until the mixture thickens
Season with salt and nutmeg
Unmold the polenta onto a plate, garnish with fresh thyme, and serve with the Béchamel sauce, dusted with grated Emmental cheese.
