Sauerkraut Polenta Casserole

1. boil milk with 1 tsp. salt, sprinkle semolina, stirring gently for 5- 10 min. until creamy. 2 Separate the eggs. Whip the egg whites until stiff. First add the yolks and the drained hominy to the polenta, then fold in the snow.

Blanch (scald) tomatoes, skin, quarter and remove seeds. Cut quarters into coarse cubes. Clean peppers, cut in half, remove seeds, rinse. Cut peppers diagonally into strips. Heat electric stove to 200 °C.

Cut the bell pepper salami into thin strips. Mix the whipped cream with the remaining eggs. Season heartily with nutmeg, salt, pepper and 1 pinch of sugar. Add the peppers, cabbage, tomatoes, salami and 2/ 3 of the cheese. Mix everything together.

Grease the gratin dish and fill it with polenta in waves. Pour the vegetables into the cavities. Sprinkle the rest of the cheese. Bake in the oven at 200 degrees (gas: level 3) for 40 minutes.

Rest for a few minutes before cutting. Rinse chives, shake dry, cut into rolls. Sprinkle over polenta.

Drink tip: Spanish red wine, e.g. Rioja.

Preparation time: 15 min.

Our tip: Fresh chives are much more aromatic than dried ones!

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