Grilled polenta with mozzarella on rosemary

Name: Grilled polenta with mozzarella on rosemary
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 40 Rosemary twigs (each about 15 cm long); 50 g Parmesan cheese; 7-10 Tbsp Salt; 150 g Polenta (corn semolina); 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil; 2–3 Garlic cloves; 2 (150 g each) Bag of mini mozzarella balls; 20 g clarified butter; 7-10 Tbsp Grease

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

40 Rosemary twigs (each about 15 cm long)
50 g Parmesan cheese
7-10 Tbsp Salt
150 g Polenta (corn semolina)
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil
2–3 Garlic cloves
2 (150 g each) Bag of mini mozzarella balls
20 g clarified butter
7-10 Tbsp Grease

Directions

1
Wash the rosemary and shake dry. Pluck the needles from the lower halves of the twigs and put them aside. Cut twigs at the lower end at a slight angle. Finely chop 1 teaspoon of needles. Finely grate the Parmesan cheese. Bring 450 ml water and 1/2 tsp salt to the boil, stir in polenta.
2
Bring to the boil briefly, remove from the heat and allow to swell for about 2 minutes.
3
Stir in pepper, chopped rosemary, parmesan and 1 tablespoon of oil. Grease a small rectangular form, add polenta and smooth it down to a rectangle (approx. 15 x 20 cm). Let it cool down.
4
In the meantime, finely chop 1 tbsp. rosemary needles. Use the remaining rosemary needles for other purposes. Peel garlic and chop very finely. Mix 3 tbsp. oil, chopped rosemary, garlic and 1 tsp. pepper. Pour mozzarella balls into a sieve and drain well.
5
Mix into the garlic and rosemary oil. Leave to stand for a while.
6
Cut polenta into about 40 cubes. Heat clarified butter in 2-3 portions in a grill pan (alternatively in a normal pan). Fry the polenta cubes in it in portions while turning them golden yellow, take them out.
7
Put a mozzarella ball and a polenta cube on each sprig of rosemary. Arrange on a plate and sprinkle with the remaining garlic and rosemary oil.