Recipe: Polenta Bites with Beaufort

The day before:

1 The day before, heat the milk with the bay leaf, thyme and garlic clove peeled and pressed. At boiling point, remove the thyme and bay leaf and incorporate the polenta while mixing with a whisk. Cook over low heat for 5 minutes while mixing, add the grated Beaufort.

2 Put the polenta in a buttered rectangular dish, the thickness should be approximately 1.5 cm, let cool and refrigerate covered for the night.
The same day:

3 The same day, unmold the polenta onto a board and cut the bites with a cookie cutter.

4 Heat a non-stick pan and grill them on both sides. It's ready.
Serve hot as an appetizer or as a side dish.