Truffle Polenta

Bring the milk with the spices and butter to the boil - stir in the polenta - simmer gently on a low heat for approx. 10 min, stirring frequently - remove from the oven and allow to cool a little for approx. 10 min - then quickly stir the whole eggs into the polenta one after the other - season finely again

Line a flat baking dish with baking paper - this works best if you wet the baking paper, then crumple it up in your hand and finally squeeze out the remaining moisture in a tea towel - strip out baking paper and line the baking dish with it

Now fill the polenta mixture into the lined dish and cook at 150 degrees for about 40 to 50 minutes (depending on the height, the flatter you spread the mixture, the faster it is baked through) - when the polenta is nicely cut, you can get it out and lets them for several hours. cool down - before serving, cut the polenta into pieces and fry on both sides in a mixture of corn oil and butter - take out and lay on kitchen paper to remove excess fat

Confierte duck .... the recipe also comes from the cooking course with the 4-star chef ... but no almond milk was used but normal whole milk

this side dish is ideal for an extensive menu with several courses, as it can be prepared the day before (in this case it MUST be)