Wild garlic polenta

Ingredients for 4 servings:

• 200 g polenta
• Vegetable stock powder for 600 ml water
• 2 pinches of turmeric powder
• 100 g Parmesan, freshly grated
• 1 bunch of wild garlic
• 1 organic orange(s), some grated peel
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Finely grate the Parmesan cheese. Don’t chop the wild garlic too finely. Bring 600 ml of water to a boil, stir in the stock powder, and dissolve. Add the turmeric. Slowly add the polenta and stir until thickened. Then add the Parmesan cheese and let it stand for a while. Adjust the polenta to your desired consistency with a little hot water. Finally, stir in the chopped wild garlic and season to taste with salt, pepper, and orange zest. This goes well with roasted duck breast and/or baked asparagus, or simply as a springtime variation on polenta. You can also spread the polenta mixture on a baking sheet and bake it (optionally sprinkled with a little Parmesan cheese) in the oven and cut it into polenta biscuits.