Fresh Goat Cheese with Polenta

Boil vegetable soup, pour in the corn semolina, stirring constantly. Put it on a water bath and let it swell for 20 minutes with the lid closed, stirring frequently.

Boil the milk, let the Emmentaler melt in it, gradually add the egg yolks and the butter, season with salt and freshly ground pepper.

Spread the cooled goat cheese evenly on the above-mentioned number of cold plates, cover thinly with the warm polenta and pour over the hot Emmental cream.

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