'2 cups of water'
'1/2 teaspoon of salt'
'1 cup of cornmeal'
'1/2 cup of fresh goat cheese, crumbled'
'1/2 cup of cheddar cheese, crumbled'
'2 tablespoons of butter'
A accessory
'A 10cm diameter ring greased with oil'
Decoration
'1 cup of thin slices of cheddar cheese'
'1/4 cup of grated Parmesan cheese'
'8 sprigs of parsley'
'2 cups of water'
'1/2 teaspoon of salt'
'1 cup of cornmeal'
'1/2 cup of fresh goat cheese, crumbled'
'1/2 cup of cheddar cheese, crumbled'
'2 tablespoons of butter'
A accessory
'A 10cm diameter ring greased with oil'
Decoration
'1 cup of thin slices of cheddar cheese'
'1/4 cup of grated Parmesan cheese'
'8 sprigs of parsley'
1
In a saucepan, combine the water and bring to a boil
2
Gradually add the cornmeal, stirring constantly with a wooden spoon
3
Continue stirring until the cornmeal is absorbed by the water
4
Reduce heat and cook, stirring constantly, for 25 minutes or until thickened
5
Combine the two types of cheese, butter, and black pepper
6
Mix well to create a creamy polenta
Molding
In individual serving dishes, place an aro and fill with polenta
Ease the surface with a spatula and remove the ring
Decorate with thin slices of cheddar cheese and two sprigs of parsley
Around the plate, sprinkle Parmesan cheese.
