Rosemary polenta cream

Ingredients for 4 servings:

• 150 ml cream
• 300 ml milk (whole milk)
• 100 g semolina, fine polenta semolina
• 1 slice(s) white bread, crust removed
• 5 sprigs rosemary
• 100 ml chicken stock or vegetable stock
• 3 tbsp Parmesan, finely grated
• 2 tbsp butter
• 1 tsp salt
• Pepper, white

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Side dish for game, lamb, offal

Bring the cream, milk, rosemary, and white bread to a boil, cover, and let stand for about 30 minutes. Remove the rosemary sprigs. Heat and whisk in the polenta semolina until creamy and thick. Immediately stir in the chicken stock as needed to achieve a creamy consistency. Stir in the Parmesan cheese, butter, and seasonings. It should form creamy, but not solid, dumplings with a spoon. Alternatively, fill them into a piping bag and pipe onto plates. For an unusual dish, try peppered quail and pickled cherries (in my recipes).