Polenta made of fresh corn and peperonata

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Ingredients for 4 servings

4 corn on the cob
7.5 dl vegetable stock
50 g fine cornmeal
175 g grated Emmentaler AOP
Salt, pepper
750 g mixed peppers
1 red onion
2 garlic cloves
2 tbsp olive oil
2 tomatoes
2 tbsp good quality balsamico vinegar
½ bunch flat-leaf parsley

Star of the dish
Emmentaler AOP Mild/Classic

Remove the leaves and hair from the corn on the cob. Cut the corn off the cob using a knife, this should give about 500 g corn. Bring the stock to the boil with the corn, leave to boil covered for 20 minutes. Puree as smoothly as possible. Add the cornmeal, boil for a further 10 minutes, stirring frequently. Add the Emmentaler AOP and season to taste with salt and pepper. While the polenta is cooking, halve the peppers, deseed and cut into strips about 1 cm wide. Halve the onion and cut into small strips. Finely chop the garlic. Gently heat the olive oil. Sweat the peppers, onions and garlic in the oil, season with salt and pepper. Cook covered for 15 minutes. Cut the tomatoes into cubes, add to the pan with 1 dl water and cook for a further 10 minutes. Add the balsamico vinegar and taste. Roughly chop the parsley and sprinkle over the dish.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


Emmentaler AOP Nachos with Avocado Dip

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