Polenta Bacon Medallions

Heat oil in a saucepan, sweat corn semolina in it. Pour in chicken broth, bring to a boil, season with salt and freshly grated nutmeg. Simmer over low heat for 25 minutes until rather firm and cool a little. Sauté onion with bacon in a frying pan, season with pepper. Mix polenta with eggs and grated Parmesan. Spread polenta about 1 cm thick on a buttered paper. Spread bacon and onion mixture evenly over it. Spread remaining polenta on top and refrigerate for 2-3 hours.

Cut cooled polenta into medallions 6 cm in diameter.

Heat a small amount of oil in a frying pan and fry the polenta and bacon medallions on both sides until golden brown. Serve the polenta-bacon medallions with marinated spring salad.

Hirtzberger, dry white wine : source : from Orf-freshly cooked

Our tip: use bacon with a subtle smoky note!

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