Polenta mit Käse
Creamy Carinthian-Alpine cornmeal polenta slowly simmered in milk and vegetable broth, enriched with aged Austrian Bergkäse cheese, sweet farm butter, and cracked black pepper.
Ingredients
- • 200g coarse yellow cornmeal (Bramata polenta)
- • 400ml whole milk
- • 400ml vegetable or light chicken broth
- • 150g mature Austrian mountain cheese (Vorarlberger Bergkäse or Tiroler Graukäse), grated
- • 40g cold Austrian butter
- • 1/2 tsp fine sea salt
- • Freshly ground black pepper and a pinch of nutmeg
- • Fresh sage leaves crisped in butter for topping
Preparation Steps
In a heavy saucepan, bring the milk, broth, salt, and nutmeg to a gentle boil over medium heat.
Pour the cornmeal in a steady, thin stream into the simmering liquid while whisking constantly with a balloon whisk to ensure no lumps form.
Switch to a sturdy wooden spoon, turn the heat to the lowest setting, cover the pot, and cook for 20 to 25 minutes. Stir every 5 minutes until the polenta becomes thick, creamy, and tender.
Remove from the heat. Fold in the cold butter and two-thirds of the grated Bergkäse until completely melted and luxurious. Spoon into warmed bowls, top with remaining cheese, freshly cracked pepper, and crispy buttered sage leaves.