For the polenta slices, bring the soup to a boil with the bay leaf spice and season lightly with salt. Stir in the polenta, stirring throughout.
Reduce the heat and let the polenta bubble gently, stirring occasionally, for about 30 minutes. Remove the polenta from the stove, season with the butter and fleur de sel. Spread the polenta in about 4 cm height on a small tray and cool.
For the fonduta, skin and finely dice the shallots and garlic. Heat the butter in a saucepan and sauté the shallots and garlic cubes with the herb sprigs, bay leaves and peppercorns. Add the long-grain rice and sauté, stirring, until translucent. Extinguish with the wine and Noilly Prat, boil a little and pour the clear soup. Bring to a boil and simmer at low temperature for 10 minutes.
Now add the liquid whipped cream and simmer gently for another 10 minutes. Add the Parmesan cheese and let it melt, season with salt and freshly ground pepper. Strain the fonduta through a sieve and keep warm.
Turn the cooled polenta out onto a kitchen board and cut out cookies with a metal ring. Heat the olive oil in a frying pan and toast the polenta biscuits in it until crispy on both sides. Remove from the frying pan and drain on kitchen roll.
Divide the polenta slices evenly into preheated deep plates and add the Bresaol