Glarner polenta with mustbröckli

for a cake ring of 20 cm diameter

• 30 g butter
• 40 g onions, finely diced
• little finely diced garlic
• 4 dl/400 ml vegetable broth
• 1 dl/100 ml milk
• 110 g coarse corn semolina
• freshly ground black pepper
• Salt
• 80 g mascarpone
• 30 g grated Schabziger
• 30 g grated Gruyère
• Liquid butter
• Cider crumbs, diced small

Here’s how

1. Saute the onions with the garlic in the butter until translucent, add vegetable broth and milk, bring to a boil, add the cornmeal, season with salt and pepper. Let the polenta swell in the pan with a lid or in a bowl with a lid in the preheated oven at 120°C for 1 hour.
2. Stir the mascarpone and Schabziger into the polenta. Place cake ring in an ovenproof dish or on the baking sheet, pour in polenta and smooth out, let cool. Remove ring. Sprinkle Gruyère over polenta, drizzle with butter. Cut polenta into 12 pieces. Bake briefly on grill setting.
3. Sprinkle with cider crumble cubes.