Ingredients (4 servings):
Polenta:
250 g cornmeal, polenta
1 l water
1 tsp salt
pepper
30 g butter (+ a bit more)
150 g chevre
200 g sour cream
1-2 garlic
fresh parsley or coriander for garnish
How to:
Polenta:
Turn oven to 200 C.
Add the cornmeal,water salt and pepper into a medium saucepan and cook it while constantly stirring for about 5 minutes / until it gets thick. Add the butter and stir, then pour it onto a flat surface, try to make it as rectangular as possible and let it cool.
When the polenta has cooled down and hardened, cut out 12 squares and place around 1 tbsp of chevre in each square and make them into balls. Place the balls onto a parchment lined baking sheet and put it in the oven for 5-10 minutes. Just so the outsides get a little colour.
While the balls are in the oven, make the sauce. Mix sour cream, crushed garlic and the remaining chevre into a nice sauce.
Remove the polenta balls from the oven and add the sauce and garnish with fresh parsley or coriander.