Polenta Variations

Bring cornmeal to a boil in a saucepan with clear soup, salt and pepper.

Meanwhile, heat, stirring, until the mixture separates from the bottom. Now stir in egg yolks, cornstarch and thyme leaves. Form dumplings from this quantity, cook in hot salted water, 10 min. Now roll in browned breadcrumbs.

Ideal as an ingredient in stews or with meat dishes.

Polenta fried Fill polenta mass in a baking dish lined with cling film, put in the refrigerator for 3 hours. Cut the firm polenta into slices, roast it leisurely with thyme, rosemary and garlic in a frying pan. Goes well with lamb chops.

Polenta Souffles Fold salted snow into the polenta mixture. Pour the mixture into buttered ramekins sprinkled with breadcrumbs and bake in the oven in a bain-marie for 35 minutes at 180°C.

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