250 grams cornmeal (ground, not fine)
5 dl. milk and 5 grams butter
5 dl. water
2 to 3 beef broth cubes (to taste)
Nutmeg, grated
Parmesan cheese (fresh), grated
Cold pressed olive oil

Bring to boil water, milk, beef broth, and nutmeg. Add ground cornmeal. Cook and stir for 20 minutes. Add Parmesan cheese. Grease square baking dish and put in Polenta. Leave on counter top to cool. Cover with a paper towel to protect it (into refrigerator when cool). Slice and place on baking tray. Paint with olive oil and grill in oven until brown and crispy.