Baked parmesan polenta Time Out and Taste Of Dubai bring you the signature dishes of some of the city’s top chefs Some of the city’s finest chefs will be presenting their best dishes at Taste Of Dubai 08. They will be showing off the tricks of the trade and giving visitors to sample food. Scroll down for expert tuition and a recipe that will let you cook like a pro in your own home. Restaurant: Magnolia, Madinat JumeirahChef: Gabriele KurzSignature dish: Baked parmesan polenta SIMILAR ARTICLES This week’s dining deals Dish of the week: La Cantine du Faubourg Brunch at The Atlantic Time Out vs ubk's one-metre hot dog Ingredients:800gm Polenta organic800ml milk full cream800ml vegetable stock350gm butter350gm parmesan cheese50gm himalaya salt300gm baby corn250ml cream300gm grape tomato on the vine300ml olive oil extra vergine100gr rosemary1pc egg5gr red chili500g red pumpkin300g orange100g acacia honey500g endives300ml milk full cream Method:Cook milk and vegetable stock, add the polenta and let simmer for 10 minutes. Add butter and parmesan.Check seasoning with salt and pepper, spread into round forms 4 cm high and let chill.A la minute spread whipped cream on top and parmesan cheese and gratinate for 10 minutes.Dip the rosemary sticks into egg white and deep fry.Braise the baby corn in olive oil with garlic halves and rosemary. Marinate the date tomatoes in olive oil, chili and bake.For the parmesan foam cook milk with parmesan and blend a la minute. Add some cream.Braise the endives halves in butter and acacia honey.