Dutch polenta with a crispy layer of cheese

Preheat the oven grill. Bring 500 ml of water to the boil in a pan. Add the semolina while stirring and boil gently for 3 minutes. The semolina is cooked when the semolina leaves from the edge of the pan.

Stir in the butter and half of the cheese and season the semolina with salt and pepper. Rinse a deep plate with cold water and spread out the semolina mixture. Allow the semolina to set in about 30 minutes.

Turn the deep plate on a flat ovenproof plate and let the semolina cake slide on the dish. Sprinkle the sage leaves and the rest of the cheese over it.

Slide the grid about 15 cm under the oven grill in the oven. Place the semolina cake on the grid and let the semolina turn golden brown under the oven grill. Delicious with (vegetarian) stews or roasted vegetables.