Cheese Polenta

Combine semolina with cow’s milk and meat broth in a saucepan, stirring to bring to a boil, simmer on stove in about 1500 cmin, stirring occasionally. Fold in Parmesan cheese, cream cheese and seasonings to taste.

Heat electric oven to 150° Celsius.

Grease a ring mold (1 l capacity), pour the polenta into it, pressing it into the mold with a spoon. Bake in the oven for 1500 cmin. to swell (gas: level 1).

Meanwhile, rinse the tomatoes with boiling hot tap water, let stand briefly, peel off the skin and coarsely chop the flesh.

Rinse the bell pepper, cut in half, remove the seeds, partitions and the stalk. Chop flesh and make into puree using a blender.

Heat tomato cubes in a frying pan. Let fat melt in it. Add paprika puree, but do not let it bubble up. Season with salt, honey and pepper.

Pour the sauce on a deep plate. Remove the polenta from the ring and place it on the sauce.

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