• 400 G CORN FLOUR
  • 150 G SOFT TOFU CHEESE

Cook firmer polenta from corn flour. Serve it on a wet board, marble table or casserole. Flatten it with a spatula or rolling pin, then cut an even number of circles with a diameter of 6 cm with a glass. Spread the cheese in polenta-sized circles or if it is soft simply spread it with a knife. Put between the polenta and put two together. Bake in the oven more if desired.

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