Glazed Sweetbreads with Thyme Polenta and Vinegar Plums

Glazed sweetbreads with thyme polenta and vinegar plums:

Soak sweetbreads for 4 hours. Change the water a few times.

Peel off the narrow skin and portion into small pieces. Boil spices with onion and boil sweetbreads in it for 15 minutes. Cool the sweetbreads in this stock and cut them into slices, season with pepper & salt and turn them in flour on the other side. Fry these slices in hot butter and extinguish with honey, balsamic vinegar and gravy. Toss again briefly.

Thyme polenta:

Bring milk, salt and garlic to boil, stir in corn semolina and make on low heat for 2 min. Fold in parmesan and thyme. Brush porridge on a parchment paper ½ cm thick. When it is completely cool, cut into desired shape and fry in a frying pan with a little oil.

Vinegar plums:

Pit the plums and cut them into quarters. Boil spices with vinegar, water and wine, add cornstarch mixed in water and thicken. Add the plums and simmer gently for 2 minutes.

Serve lukewarm.

Serve:

Top fried polenta pieces with brioche slices and surround with vinegar plums.

Our tip: Use your favorite red wine for cooking!

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