Corn and rosemary polenta with sheep's cheese

Ingredients for 4 servings:

• 130 g corn semolina
• 80 g sheep’s cheese
• 500 ml vegetable stock
• 1 rosemary sprig(s)
• 1 garlic clove(s)
• salt and pepper
• nutmeg
• Sunflower oil or rapeseed oil

Instructions

Working time approx. 10 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 50 minutes; Total time approx. 7 hours

Recipe 1 of the corn and rosemary polenta cakes on savoy cabbage cream with pumpkin, with “Ras El Hanout” carrots and parsnip puree in quince sauce

Peel the garlic, pick off the rosemary leaves, and chop everything finely. Put a pot on the stovetop and heat a little oil. Add the garlic and rosemary, sauté until translucent, then pour in the stock. Season with salt and pepper and bring to a boil. Add the cornmeal to the liquid, stirring constantly. Reduce the heat by half and let it simmer for about 40 minutes at low temperature. Crumble the feta cheese into the mixture and fold in. Turn off the heat completely and season again (if necessary) with salt, pepper, and nutmeg. Brush a baking dish thinly with oil, pour in the polenta mixture, and spread evenly with a damp spoon or spatula. Refrigerate for at least 6 hours. Remove the baking dish, turn out the polenta, and cut or cut into pieces. Heat a little oil in a pan and fry the polenta slices on each side for 3-5 minutes until golden brown. A basic recipe for making vegetable broth can be found here: https://www.chefkoch.de/rezepte/3746321569325637/Schnelle-Gemuesebruehe-Grundrezept.html