Yield: 25-30 bars

Prep time: 45 minutes

Level: Medium

Ingredients:

2 cups milk
2 cups water
1 cup cornmeal
4 slices Tnuva Muenster Cheese, cut into small pieces
1/3 cup Tnuva Butter, cut into small pieces
1 teaspoon salt
1 teaspoon fresh thyme for garnish
2 tablespoons Tnuva Butter for frying
1 basket fresh mushrooms, chopped
Sea salt

Instructions:

1. Line a 10” pan with parchment paper.
2. In a medium pot, bring the milk and water to a boil. Add the cornmeal and cook over medium heat, stirring constantly, until thick. Add the Tnuva Muenster cheese, butter, salt and thyme and stir. Taste and correct seasoning if necessary.
3. Pour the polenta mixture into the lined pan and chill for at least an hour.
4. Remove the polenta from the pan and cut into ¾” x 2” rectangles.
5. Melt the butter in a wide skillet and lightly fry the polenta bars with the mushrooms until golden. Serve hot.