Polenta with Nettle and Feta Cheese

When it comes to cooking stinging nettle, the maxim "no pain, no gain" is totally valid in the kitchen. That is, of course, if you, like me, do not follow the popular advice of using latex gloves when handling the nettles. My fingertips are numb from the tiny needles but the dish is totally worth it. Today, I made a quick and easy appetizer.

To prepare the nettles, soak them well in hot water and rinse to remove dirt. Boil in hot water for about 5-10 minutes and then blend the greens into purée.

Boil 1 liter (33 ounces) of water in a medium boiling pot. Add the blended nettles and the coarse-ground corn meal. Stir well as the mixture is cooking for 10-15 minutes. Season with salt and add a large chunk of butter.

Meanwhile, arrange different shapes of feta cheese at the bottom of flat ceramic dishes. When the polenta is cooked, pour over the feta cheese and fill the dishes all the way up to the rim.

In a small skillet, melt the rest of the butter, season with salt and add paprika. To serve, wait until the polenta cools down. Flip the ceramic dishes upside down, to reveal the feta cheese shapes. Pour melted butter over and enjoy!