for 4 people

Polenta

1 tbsp	butter
2	shallots, finely chopped
9 dl	beef bouillon, hot
200 g	coarsely ground polenta (Bramata)
120 g	grated Gruyère

Gratin

2	pears, cut into wedges
½ bunch	sage, leaves torn off
1 tbsp	butter, cut into small pieces

To bake

¼ tsp

nutmeg

How it's done

Polenta

Heat the butter in a pan. Add the shallots, sauté for approx. 2 mins. Pour in the stock, bring to the boil. Stir in the sweetcorn, simmer for approx. 15 mins. over a very low heat, stirring occasionally. Add the cheese, mix, transfer to the prepared dish.

Gratin

Top with the pears and sage, add the knobs of butter.

To bake

Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove from the oven, sprinkle with nutmeg.

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