Bring vegetable stock to a boil, stir in polenta and simmer for about 4-5 minutes. Whisk until well blended and cover off the heat. Stir in salt as well as nutmeg and incorporate more vegetable stock if needed (you want the mixture to be nice and compact and not too soft). Turn out onto aluminum foil and shape into an oblong block. Wrap and let cool. Cut about 2 cm thick slices from the polenta stick and fry them in a coated pan until almost fat-free on both sides.
Preparation Tip:
The polenta slices taste especially delicious when sprinkled with grated Parmesan cheese and then briefly baked in the oven until crispy.
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