for 4 person

Polenta

3 dl	vegetable bouillon
100 g	medium-fine polenta
	salt and pepper to taste
50 g	salami, diced
25 g	dried tomatoes in oil, drained, roughly chopped
80 g	grated Parmesan
	oil for frying

Cheese dip

125 g	cream cheese
50 g	soft goats' cheese (e.g. Formaggini)
2	dried fig, finely chopped
1 tbsp	rosemary, finely chopped
	salt to taste

How it's done

Polenta

Bring the stock to the boil, stir in the polenta, reduce the heat, simmer over a low heat for approx. 6 mins., stirring constantly to form a thick, dry pulp, season. Stir in the salami, tomatoes and parmesan. Rinse a baking tray in cold water and spread the polenta onto the back of the tray (approx. 28 x 16 cm) using a wide spatula. Leave the polenta to cool, cut into slices measuring approx. 8 x 4 cm. Heat the oil in a non-stick frying pan, reduce the heat. Fry the polenta slices in batches for approx. 5 mins. on each side until crispy, keep warm.

Cheese dip

Combine the cream cheese, figs and rosemary, season with salt. Serve the dip with the polenta slices.

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