Polenta triangles with Lustenberger 1862

30 minutes preparation and cooking time
Serves 4
Cheese: Lustenberger 1862 fruity and tangy
L1862 griessgnocchi


  • 300 grams Lustenberger 1862
  • 4 dl Milk
  • 4 dl Bouillon
  • 200 grams  Durum wheat semolina
  • 2 Tbsp. Poppy seeds
  • 2 Tbsp.  Butter
  • 3 egg yolks
  • Salt, pepper, nutmeg


  1. Grate Lustenberger 1862.
  2. Boil the milk, bouillon, durum wheat semolina and poppy seeds while stirring constantly. Allow to soften covered over low heat, stirring occasionally.
  3. Remove the frying pan from the stove. Mix in the butter, egg yolk and Lustenberger 1862. Season.
  4. Spread the mixture about 2 cm thick on a sheet covered with baking paper and allow to cool. Cut into diamonds. Place on a sheet covered with baking paper and cover with dabs of butter.
  5. Bake in the upper half of an oven pre-heated to 180 °C (400°F) for 20 minutes until light brown. Serve with salad or meat.

Write a comment