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🍽️ Crispy Corn Towers with Cheese and Vegetables

493 kcal · 30 min · 4 servings

Ingredients

• 250 g cornmeal
• 1 l water
• 1 tsp salt
• 2 onions
• 2 tbsp olive oil
• 2 bell peppers
• 1 bell pepper
• 200 g feta cheese
• 2 tbsp butter
• 8 sage leaves
• salt

Instructions

1. 1. Bring water with a pinch of salt to a boil in a pot.
2. 2. Add the corn to the boiling water and stir.
3. 3. Cover the pot and let the corn cook on very low heat for 5 minutes.
4. 4. Turn off the heat and let the corn porridge swell under the lid for another 1 hour.
5. 5. Line a tube pan with aluminum foil.
6. 6. Pour the hot corn porridge into the pan and let it cool down.
7. 7. Unmold the firm corn porridge from the pan the next day.
8. 8. Cut the porridge into 16 equal slices.
9. 9. Peel the onions and slice them into thin rings.
10. 10. Sauté the onion rings in olive oil until translucent.
11. 11. Halve the bell peppers and remove the core.
12. 12. Wash the peppers and cut them into thin strips.
13. 13. Add the pepper strips to the onions.
14. 14. Cook the vegetables covered for another 15 minutes.
15. 15. Cut the cheese into 8 equal slices.
16. 16. Heat the butter in a frying pan.
17. 17. Fry the corn slices briefly on each side.
18. 18. Place half of the corn slices on a greased baking sheet.
19. 19. Top each slice with a slice of cheese.
20. 20. Add the sautéed pepper and onion rings on top.
21. 21. Cover with another corn slice.
22. 22. Insert a sage leaf and a toothpick through the layers to secure them.
23. 23. Preheat the oven to 200°C.
24. 24. Bake the towers in the oven for approx. 10 minutes.

Nutrition per serving

• kcal: 493
• Protein: 15 g · Fett/Fat: 24 g · Carbs: 52 g