How to make
Put the milk and broth in a pot on the stove. When the liquid boils, add in leaves from the sprig of thyme and pour the cornmeal. Stir quickly with a wooden spoon to prevent lumps from forming.
Reduce the heat, add salt and stir, until it thickens. Then add the butter and grate the parmesan.
Boil, while stirring at all times, until you run a spoon through it and the bottom of the pot becomes visible. The whole process takes no more than 5 minutes, but it also depends on the strength of the heat.
Pour the polenta into a small greased baking pan in a smooth, even layer and leave it to cool and set it in the refrigerator for 1 hour.
Cut it into cubes or triangles. Roll each one in egg white beaten with a little salt and then in breadcrumbs mixed with cornmeal (not semolina).
Fry in heated oil, until it aquires a golden color and remove and place it onto kitchen paper to drain excess fat.
Fry the bacon (cut into small strips) in a non greased pan. When it releases fat, it will start to fry and you can make it crispy or leave it softer if you like.
Take it out and briefly sauté the mushrooms - cleaned and chopped - in the fat separated from it.
Serve the breaded polenta over the bacon and mushrooms.
Garnish with fresh arugula or spinach leaves.
You can add to the appetizer breaded polenta with mushrooms and bacon and some sauce to enrich it.
Enjoy your meal!
