Fried Polenta

Ingredients

• 600 ml Vegetable Broth
• 150 g instant cornmeal
• 2 tbsp grated Parmesan cheese
• a pinch of freshly grated nutmeg
• olive oil (for greasing the baking sheet)
• 40 g Butter
• 1 sprig rosemary

Instructions

1. 1.

   Bring the vegetable broth to a boil in a pot. Slowly whisk in the cornmeal, stirring continuously. Bring to a simmer and cook, stirring occasionally, for about 5 minutes until it thickens.

2. 2.

   Remove from heat, stir in the Parmesan cheese, and season with nutmeg. Grease a baking sheet with olive oil, spread the polenta mixture into a layer about 1–2 cm thick, and let it cool at room temperature for at least 30 minutes.

3. 3.

   Cut the cooled polenta into squares or rectangles. In a large skillet melt the butter over medium heat. Wash the rosemary sprig, shake off excess water, and pinch off the needles.

4. 4.

   Add the rosemary to the melted butter and fry the polenta pieces on both sides until golden brown. Serve the fried polenta warm or cold.