Bring the milk with the semolina and salt to a boil in a saucepan. Simmer over low heat for about 15 minutes and allow to swell. Season to taste with pepper, garlic powder and nutmeg. Then let it cool down.
Shape the dough into pieces of the same size using a press and place on a baking sheet lined with baking paper.
Preheat the oven to 200 ° C top / bottom heat and bake the polenta slices on the middle rack for about 20 minutes.
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