Raclette Polenta

First, prepare the soup. Next, stir in the hominy. You lightly billow it, stirring occasionally, in about thirty minutes.

While still hot, spread it on a baking sheet lined with parchment paper (about 1 cm high). Cool and only then cut into squares (about 5 to 8 cm long).

Cover the corn squares with cheese slices, sprinkle with pepper and bake in the heated oven for ten to fifteen min. When the cheese starts to melt, watch out: The raclette polenta is now ready to serve.

As a garnish, cherry tomatoes give the polenta a colorful touch.

Bring to the table with leaf salad.

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