Polenta Taler with Mozzarella Sticks

For the sticks, cut tomatoes in half, season with salt and pepper and skewer on a toothpick. Finish each with a basil leaf and a mozzarella ball. For the polenta soup, salt generously, add olive oil, nutmeg and oregano, bring to a boil, pour in polenta semolina and cook well, stirring constantly, until semolina is tender to the core. Remove from heat and stir the egg into the hot mixture until it begins to set. Spread the mixture about 2 cm thick on an oiled aluminum foil and let it cool. Using a 3.5 cm round cookie cutter, cut out thalers. Heat the olive oil in a shallow pan and fry the taler for about 2 minutes on each side until golden brown. Arrange the polenta on a plate and insert the mozzarella skewers vertically.

Preparation Tip:

The polenta is also suitable as an appetizer.

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