Spicy corn wedges with cheese

Name: Spicy corn wedges with cheese
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 75 g Parmesan (piece); 1/2 litre Milk; 30 g +something Butter; 7-10 Tbsp Salt; 250 g Polenta (instant); 60 g Pine nuts; 5 TABLESPOONS Olive oil; 1 Garlic clove; 7-10 Tbsp Basil leaves

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

75 g Parmesan (piece)
1/2 litre Milk
30 g +something Butter
7-10 Tbsp Salt
250 g Polenta (instant)
60 g Pine nuts
5 TABLESPOONS Olive oil
1 Garlic clove
7-10 Tbsp Basil leaves

Directions

1
Finely grate the parmesan. Bring 500 ml water, milk, 30 g butter and 2 teaspoons salt to the boil. Stir in the polenta and let it trickle in. Let it swell at low heat while stirring for about 10 minutes. Stir in parmesan. Spread the mixture about 1 cm high into a greased form (about 24 x 26 cm) and let it cool down.
2
Turn the polenta over onto a board and cut it into diamonds (each with an edge length of approx. 3 cm). Roast the pine nuts in a pan without fat, take them out. Heat the oil in the pan. Peel garlic and chop finely.
3
Fry the polenta rauts in portions in the oil for about 4 minutes on both sides until golden brown. Drain briefly on kitchen paper. Keep corn corners warm in the oven until serving. Sprinkle with pine nuts and basil.