INGREDIENTS

100 grams of Manchego Cheese

50 grams of Cheddar Cheese

8 slices of Yellow Cheese

1/2 cup of polenta

4 cups of milk

3 tablespoons of butter

1 sprig of fresh rosemary

1/2 teaspoon of thyme

1 clove of garlic

1 tablespoon of salt

Vegetable oil 

PREPARATION

1. Finely grate the Manchego and Cheddar Cheeses. Cut the Yellow Cheese in squares. Mix the cheeses with the chopped rosemary and the finely chopped garlic and thyme. Set aside.

2. In a saucepan heat the milk. When it starts heating, add the polenta, reduce heat and mix until it is completely blended, keep moving to prevent lumps from forming. Once the polenta and the milk are well blended, add the cheeses, salt and mix.

3. Cook on low heat for about 30-40 minutes, stirring constantly to prevent it from sticking, cooking it to the point where the polenta peels off from the bottom and it is soft to the mouth.

4. Add butter blending it completely. This is for softness.

5. Grease a refractory with oil. Empty the cooked polenta until it is at least 2 to 3 cm thick.

6. Allow it to completely cool.

7. Once cold, cut the polenta as desired. Arrange on a baking sheet. Bake at 180ºC for 10 minutes or until it browns a little. If you prefer you can leave the piece in the refractory and put it in the oven also for 10 minutes until it browns a little.

8. Serve hot.