Polenta Casserole with Bacon and Olives

Let the soup bubble up. Stir in the corn semolina and let it swell for about fifteen minutes on a low fire with the lid closed, stirring occasionally; the polenta should still be slightly creamy in consistency.

In a non-stick frying pan, fry the onions and bacon in a little butter until golden. Remove the onion-bacon mixture from the heat and add the olives.

Mix the polenta with half of the Sbrinz and season with salt and pepper if necessary.

Fill half of the polenta into a buttered dish and spread it smoothly. Put 2/3 of the onion-bacon mixture on top and cover with the remaining hominy. Spread the remaining onion and bacon mixture evenly over the top. Mix bread crumbs and remaining Sbrinz and sprinkle over gratin. Top with the remaining butter in small flakes.

Bake the polenta gratin in the oven heated to 220 degrees on the second rack from the bottom for twenty to twenty-five minutes.

This polenta goes well with a green salad and/or a carrot salad.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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