Sheep Cheese Polenta Casserole

In a saucepan, bring 800 ml of water to a boil with a little salt. Add the polenta flour, bring to the boil while stirring vigorously and then simmer on low heat for at least 30 minutes. Stir well in between. Finally, stir in the olive oil. Butter a baking dish and pour in the polenta mixture to the height of a finger. Now grate the sheep’s cheese over it and cover with polenta again. Repeat this process until everything is used up, with feta cheese as the last layer. Chop the peppers and spread them over the casserole along with the dried tomatoes and pitted olives. Top with a few flakes of butter and drizzle with olive oil. Sprinkle a little salt on top and bake the casserole in a well preheated oven at about 190 °C (depending on the altitude) for about 45 minutes.

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