Polenta loaf:

• Stir polenta: Measure the water in a large pot. Heat the water, but don't let it come to a boil (it helps against the formation of lumps). Add the salt. Slowly add the cornmeal while stirring or whisking (with an egg beater) all the time. When all the cornmeal is incorporated, continue stirring or whisking shortly to make sure there are no lumps.

  4 ½ cups water/ 1 liter + 1 ¼ teaspoon fine salt + 9 oz coarse or medium cornmeal/ 250 g
• Simmer polenta: Turn the heat down, place a lid on top but leave a crack open. Stir every 4-5 minutes or so, but there is definitely no need to stir all the time. Cook according to packet instructions, medium cornmeal needs more or less 15 minutes, while coarse cornmeal about 40-50 minutes.
• Preheat the oven to 360°F/ 180°C.
• Add cheese: Take the polenta off the heat and stir in the grated cheese. Let cool for about 5 minutes.

  1 cup grated cheese/ 125 g
• Add eggs: In the meantime, separate the eggs and beat the egg whites until stiff. Add more salt to taste to the polenta and stir in the egg yolks. Carefully fold in the egg whites.

  2 eggs
• Bake: Butter the loaf pan generously. Pour in the mixture and level with a spoon. Bake for about 25-30 minutes until nicely golden and set in the middle. Serve immediately with garlic sauce or as a side for dishes with sauce, meat, or sausages.
• Garlic sauce: Finely grate or press the garlic cloves. Stir into the yogurt/creme fraiche/sour cream with the mustard and add salt and pepper to taste.

  1 cup Greek yogurt/ crème Fraiche or sour cream/ 250 g + 2-6 large garlic cloves + 1 teaspoon medium mustard + fine sea salt and pepper