Salt the water heavily and bring to a boil in a medium saucepan. Add the clarified butter and wait until it has completely dissolved. Gradually add the cornmeal, stirring well and being careful not to let the mixture stick to the bottom of the pot. After a few minutes, when the cornmeal has absorbed all the water and can hardly be stirred, remove the saucepan from the heat and let it rest until the polenta mixture has solidified. Rinse an ovenproof glass dish with cold water, transfer the polenta to the new vessel with a spatula, smooth it out on the surface and wait until it is almost cool. In the meantime, preheat the oven to 200 °C. Turn the polenta out onto a kitchen board and cut it into “patches” of about 5 x 10 cm with a sharp knife, dipping it in water again after each cut. Using a cheese slicer, cut the cheese into thin slices of approximately the same circumference, placing one or two cheese slices on each polenta patch as desired and sprinkling with a little ground pepper. Line a baking sheet with parchment paper, place the cheese polenta patches on top and bake over even heat (a convection oven is recommended) until the cheese has melted and a light brown crust begins to form. Serve hot. It is best served with fresh, crisp lettuce.
Preparation Tip:
This hearty and delicious dish is suitable not only as a meatless main course, but also as a side dish, for example with braised beef, chicken or lamb.
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