Summary

Ingredients

• 200 g polenta
• 1 teaspoon, heaped fennel seeds
• 1 teaspoon black peppercorns
• salt
• 400 ml vegetable stock
• 400 ml milk
• 60 g parmesan, rated
• 3 tablespoon oil

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Instructions

1. Crush the fennel, pepper and salt in a mortar and mix with the corn grits.
2. Bring the stock and milk to the boil. Add the semolina mixture while stirring with the whisk. Let the polenta soak over a mild heat for 10-15 minutes while stirring frequently with a wooden spoon.
3. Stir in the cheese. Put the polenta on a plate and smooth it out a little. Let cool down completely. Cut the polenta into pieces and fry in a pan in hot oil until golden brown.