for 12 person

Mixture

200 g	feta
1 glass	roasted peppers in oil (approx. 290 g)
2 tbsp	rosemary needles

200 g	white flour
100 g	fine polenta
1 ½ tsp	baking powder
½ tsp	salt

1 ½ dl	milk
1 dl	olive oil
2	eggs
2 tsp	harissa

To serve

1	Landjäger
1 tbsp	rosemary needles
250 g	half-fat quark
¼ tsp	salt

How it's done

Mixture

Crumble the feta, drain and roughly chop the peppers, finely chop the rosemary.

Mix the flour, cornmeal, baking powder and salt in a bowl.

Add the feta, peppers and rosemary, mix.

Whisk together the milk, oil, eggs and harissa, mix in. Transfer the mixture to the prepared tin.

To bake

Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.

To serve

Dice the Landjäger sausage, finely chop the rosemary. Combine the quark with the sausage, rosemary and salt. Cut the cake into slices, cut in half diagonally, serve with the quark dip.

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