Polenta and rosemary coins

Ingredients for 4 servings:

• 700 ml broth
• 10 g porcini mushrooms, dried
• 100 g polenta
• 100 g Parmesan
• 4 tbsp olive oil
• 8 sprigs rosemary
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Pour the stock into a pot, add the finely crumbled porcini mushrooms and let stand for about 10 minutes. In the meantime, wash the rosemary, pat it dry and pick off the needles. Pour the olive oil into a pan and carefully deep-fry the dried rosemary needles. Drain the rosemary needles on a paper towel and then chop them up. Now heat the stock and stir the polenta into the boiling stock and simmer for about 20 minutes, stirring occasionally. Remove the polenta from the heat and stir in the finely chopped rosemary needles and the grated Parmesan cheese. Season with salt and pepper. Line a baking tray with baking paper, place serving rings (7.5 cm diameter) on it and fill with polenta to a height of about 1 cm. Place some baking paper on top and compact the mixture with a pestle. Let cool slightly and then carefully use the pestle to remove the polenta mixture from the serving rings. This will make 8 polenta circles. Fry the polenta cakes in olive oil and serve as a side dish.