Crispy and golden polenta

650 grams	chicken stock
100 grams	butter
5 grams	salt
130 grams	polenta
60 grams	parmesan cheese

Pour the chicken stock into a saucepan and also add the butter and the salt. Bring this to a boil. Then add the polenta and while stirring let it boil for 2 minutes. Now cover it with a lid and let it cook in an oven that’s 160 degrees Celsius for 45 minutes. Meanwhile grate the parmesan cheese on a fine grater or microplane. Once the polenta is cooked remove the lid and add the parmesan cheese. Be careful because the handle of the pan is still very hot! Now mix it well and then pour it on a tray that’s lined with a silicon sheet or parchment paper. Spread it and then let it set in your fridge. After that cut it with a small round cutter and keep it in your fridge for later. Once it's ready to be served add a drizzle of oil to a hot frying pan and pan fry the polenta on both sides till golden brown.

Recipe used in chicken & corn dish