For the polenta strudel, boil milk with butter, salt, pepper, nutmeg. Pour in polenta and boil down, stirring until thick and mushy.
Add pine nuts and rosemary. Allow to cool. Stir in yolks. Spread polenta mixture on strudel dough, brush edges with egg and roll up. Place strudel on baking tray with baking paper and sprinkle with sesame seeds.
Bake the polenta strudel in the oven at 190°C for about 25 minutes.
Preparation Tip:
Serve with polenta strudel green salad.
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