Polenta from the Roman pot

Ingredients for 4 servings:

• 600 ml water
• 2 tsp salt
• 1 tsp rosemary, dried
• Pepper, from the mill, approx. 3 – 4 turns
• 200 g corn semolina
• 2 shallots
• 1 large garlic clove(s)
• 40 g butter
• 80 g Parmesan, freshly grated
• e.g. olive oil for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

cooked in a Roman pot and then fried

Rinse the Römertopf (ceramic pot) according to the instructions. Add the water, salt, rosemary, and pepper to the Römertopf, and stir in the cornmeal thoroughly to prevent lumps from forming. Close the pot and place it in a cold oven. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) and cook the polenta for 45 minutes. In the meantime, peel and finely dice the shallots and garlic clove, and sauté them in the butter over low heat until translucent. After 45 minutes, add the Parmesan cheese and the butter-onion mixture to the polenta, mix thoroughly, close the pot, and let it simmer for another 15 minutes with the oven off. Season to taste, if desired, and spread the mixture into a dish greased with a little oil, press down firmly, and let cool for about 20 minutes. Then divide the polenta into portions and fry in olive oil until crispy. The mixture is quite firm and cooks wonderfully. If you want to enjoy the polenta warm, you can stir in cream, sour cream or mascarpone for creaminess.