Potato and Polenta Casserole | Crispy Baked with Mountain Cheese

Preheat the oven to 180 °C top/bottom heat. Grease a suitable baking dish with a little unsalted butter.

Wash the potatoes, peel them, and cut them into approx. 4–5 mm thin slices. Parboil in boiling, lightly salted water for about 6–8 minutes until still firm to the bite, then drain and let steam off briefly.

In a pot, bring 450 ml of water with 1/2 tsp of fine salt to a boil. Whisk in the polenta (cornmeal) in a steady stream. Let swell over low heat, stirring occasionally, for approx. 3–5 minutes until creamy, then remove from the heat and stir in 15 g of unsalted butter.