A light and healthy dish of corn grits with milk, spinach and cheese.
- 250 gr. fine corn grits
- 500 ml water
- 250 ml. milk
- 70 gr. butter
- salt, pinch of nutmeg
- 100 gr. frozen spinach
- 50 gr. hard cheese
- 100 gr. melted cheese
STEP BY STEP RECIPE
First of all, prepare the polenta. To do this, pour water and milk into a saucepan with a thick bottom and bring them to the boil. Then you have to put off the fire and pour the corn grits in a thin stream, while stirring all the time. Take care not to form lumps. Then add to the polenta 25g of butter, salt to taste and cook it on a very low heat with constant stirring for about 10 minutes.
At the end of cooking, add thawed finely chopped spinach and mix it thoroughly with the polenta.
Then add grated hard cheese and mix everything again. Remove polenta from the fire, put it on a wide dish greased with butter, distributing evenly on the dish and let the polenta cool slightly to a temperature where you can take it with your hands.
While the polenta is cooling, cut the melted cheese into small pieces.
All that is left is to form the dumplings. To do this, first form small tortillas out of half-cold polenta, put a piece of melted cheese on each tortilla, and then roll balls of dumplings.
Place the dumplings in a greased buttered ovenproof dish and place in a preheated 180 ° C oven for 15-20 minutes to bake.
Serve the dumplings hot while the cheese is still soft and runny inside as a side dish or as a separate dish.