Polenta with rosemary

Ingredients for 4 servings:

• 500 ml vegetable stock
• 250 ml milk
• 250 ml water
• 250 g polenta
• 2 tbsp rosemary, freeze-dried, chopped
• 75 g Parmesan, grated
• 100 g butter or semi-skimmed butter
• 1 tsp sea salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

is often served in Italy as a side dish or snack….

Bring the water, stock, and milk to a boil, then stir in the polenta. Bring everything to a boil briefly, then simmer for about 10 minutes. Add the salt, rosemary, butter, and Parmesan cheese, and simmer for another 15 minutes. Season with sea salt, if desired. The polenta can now be served immediately as a side dish, or you can spread it into a shallow baking dish (or onto a baking sheet) and let it set. Then simply cut it into diamond shapes or cut them out with cookie cutters, then fry in hot butter until golden brown, or simply grill it. Tip: Another delicious variation is to top the set polenta with tomato slices and cheese.