Roasted Polenta with Half-Cured Cheese

Name: Roasted Polenta with Half-Cured Cheese
Yield: 36
Ingredients: 500 g of cooked cornmeal flakes; Salt to taste; 2 tablespoons of butter; 3 tablespoons of coarsely grated half-cured cheese; Olive oil for brushing; Rosemary sprigs for garnish

1
500 g of cooked cornmeal flakes
2
Salt to taste
3
2 tablespoons of butter
4
3 tablespoons of coarsely grated half-cured cheese
5
Olive oil for brushing
6
Rosemary sprigs for garnish

Ingredients

1
500 g of cooked cornmeal flakes
2
Salt to taste
3
2 tablespoons of butter
4
3 tablespoons of coarsely grated half-cured cheese
5
Olive oil for brushing
6
Rosemary sprigs for garnish

Directions

1
In a saucepan, cook the cornmeal flakes in 1.5 liters of water according to the package instructions
2
Add salt, butter, and 2 1/2 tablespoons of grated cheese and mix well
3
Transfer to a baking dish measuring 22 x 34 cm, brushed with olive oil, and spread the remaining cheese on top
4
Place in a hot oven (200°C) preheated for about 15 minutes or until the cheese is melted
5
Cut into rounds using a cookie cutter with a diameter of 3.5 cm
6
You can prepare the polenta the night before and keep it in the refrigerator in the same baking dish, covered with plastic wrap
7
Before reheating, let it sit at room temperature for at least 30 minutes
8
Arrange the polentines on a platter and garnish with rosemary sprigs.