Polenta (corn semolina) savory with Parmesan & Rosemary
In Italy I heard about polenta. What is it and how does it taste that I wondered? I often read on the Internet of a rubbery mass, which is in the mouth more and more ... is not it different or right ?! I thought to myself and started the experiments.
Ingredients:
about 250 g polenta / corn semolina (or as indicated on the package)
500 ml of water (or the amount on the package)
1 piece of Parmesan
1 rosamary supervisor
1 box shape
1 tbsp oil to grease the mold
Preparation:
You get a piece of Parmesan from the discounter with "A" (is the tastiest I personally find and rub him into fine chips and buy a jar of ground rosemary). If you like, you can also take the needles, but then preferably fresh from the bush ... and I personally do not like the needles so much.
Simply prepare the "polenta pie" according to the package instructions (can be found at Kaufland or sometimes at LIDL or something ...). You can also just pull, but I prefer to stir all the time, do the Mukkies well and nothing starts (in the pot) and I think that you can taste the "Amore", if the whole time is stirred diligently ...
If the corn semolina has been simmered / pulled long enough, add one tablespoon of ground rosemary (looks like a lot, smells very much first and smells very strong, but still lingers), add and fold in the grated Parmesan (smells a bit strange at first, though Please do not scare off of it).
Now the mase is filled into a box shape. Once it has cooled down, the mold comes into the fridge (preferably overnight). Then when it's time to eat: hollow out the fridge, cut into 0.5 cm thick slices and place in a hot pan with some fat and fry until crispy.
Delicious crispy, light cheese and herbal aroma. And in any case, a delicious alternative for all those, where noodles, rice, potatoes and Co. come out of the ears :-)
It smells really strange, but fried it tastes more than good and is not a sticky mass, which is in the mouth more and more ... :-)
PS: Photos follow as soon as I cook it next time :-)
