Bring milk water to a boil, season. Stir in the hominy. Stirring frequently, cook at low temperature for thirty to forty minutes until thick polenta.
Stir in cheese and allow to melt. Mix in sorrel, season with juice of one lemon and pepper, serve on the spot.
Tips: Serve with steamed spring vegetables, leaf salad, roasted fish or possibly grilled meat. Instead of sorrel use basil, chives or possibly a mixture of spices.
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