Baked Rosemary Polenta

In a saucepan, bring water and milk to a boil. Slowly pour in the polenta and reduce the heat. Simmer for about 10 minutes, stirring constantly (otherwise the polenta will stick quickly). Then stir in the butter and grated Parmesan. Season with sea salt, pepper, nutmeg and the chopped rosemary. Line a baking sheet with parchment paper and spread the polenta mixture evenly about 2 inches thick. Refrigerate overnight. Cut the polenta into shapes of your choice, such as diamonds or circles, and fry in a Teflon pan, preferably without fat, until crispy on both sides.

Preparation Tip:

COOKING TIME: approx. 10 minutes TIP: Serve the polenta for a change not only as a suitable side dish to meat dishes, but accompanied by aromatic porcini mushroom ragout as a tasty vegetarian main course.

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