Baked Polenta Slices’

For the polenta, in a saucepan bring milk to a boil with freshly grated nutmeg, butter, salt.

Remove the saucepan from the heat and mix in the cornmeal with a whisk. Allow to swell for 10 minutes, stirring continuously.

Brush this porridge on an oiled tray in about 1 cm thick and cool.

For the filling, rinse mushrooms, pat well and cut into cubes about 1/2 cm.

Pluck rosemary needles from sprigs and chop along with basil leaves.

Grate the Parmesan cheese.

Heat butter in a frying pan.

Sauté the finely chopped onion.

Add the mushrooms and the herbs.

Extinguish with cream, juice of one lemon.

Season with salt and pepper.

Empty from the pan into a sieve and drain.

Mix with grated Parmesan cheese and diced tomatoes.

Cut cooled polenta into rectangles of about 6×9 cm.

Spread half of these pieces with the mushroom filling, cover with the second half.

Coat the filled polenta slices in flour, beaten eggs and breadcrumbs.

Fry in hot vegetable oil until golden, then drain on kitchen roll and remove excess fat.

Arrange baked polenta slices on plates with salad and cherry tomatoes.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!