for 4 PORTIONS:
300g pre-cooked polenta
320g Demetra codfish cream
Wiberg lyophilized parsley to taste
1 knob of butter
Demetra gold, rilver and ruby red glaze for decoration
Cut the polenta of the desired shape and brown it in a pan with some butter. Apart warm the codfish cream adding the parsley only when the codfish has reached the desired temperature.
Place the codfish cream over the polenta croutons, garnish to taste with the glaze for decoration and serve.