Polenta and Rosemary Talers

Summary

Prep Time	15 mins
Cook Time	35 mins
Total Time	50 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Put the stock in a saucepan, add the porcini mushrooms, finely crumbled, and let stand for about 10 minutes.
In the meantime, wash the rosemary, pat dry and pluck the needles off. Put the olive oil in a pan and carefully fry the dry rosemary needles. Drain the rosemary needles on kitchen paper and then cut into small pieces.
Now heat the broth and stir the polenta into the boiling broth and simmer for about 20 minutes, stirring occasionally. Remove the polenta from the heat and stir in the finely chopped rosemary needles and the grated Parmesan. Season to taste with salt and pepper.
Line a baking sheet with parchment paper, place serving rings (7.5 cm in diameter) on top and fill in the polenta about 1 cm high. Place some baking paper on top and compact the mass with the tamper, allow to cool a little and carefully remove the polenta mass from the serving rings with the tamper. There are 8 Polenta Valleys.
Fry the polenta in olive oil and use as a side dish.

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