Summary

Ingredients

• 400 ml beef stock from the jar
• 300 ml milk
• 100 ml cream
• 1 stalk rosemary
• 50 g tomato (s), dried
• 1 tablespoon sea salt, coarse
• 100 g parmesan cheese
• 20 g butter
• 1 clove garlic
• 200 g polenta

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Instructions

1. Finely chop the tomatoes, rosemary and garlic, grate the parmesan. Bring the beef stock, milk and cream to the boil and immediately add the salt.
2. Then stir in the polenta, add the other ingredients and briefly bring to the boil again. Turn the stove to the lowest setting and let the polenta soak for another 15 minutes. Stir every now and then with a wooden spoon so that the mixture does not stick to the bottom of the pot.
3. If you have set the stove to level 1, you should perhaps take the pot aside for a moment until the stove top gives off less heat (not necessary with gas and induction), otherwise some parts of the polenta will hang on the kitchen ceiling.
4. After 15 minutes, stir some more butter into the polenta. If you want to eat the polenta as a porridge, then it is ready now, if you still want to fry it in olive oil, then the mixture is spread on baking paper. I let the mass stand for 4 hours and then cut it into the appropriate pieces.