In a large saucepan, place enough 1/2 quart milk and 3/4 quart water and bring to a boil. Add 1 tsp of coarse salt. Once the water boils, slowly pour in the polenta, stirring throughout. Add 1 pinch of nutmeg if desired. Later, on the spot, reduce the heat so that the porridge does not splash too much. Add the remaining finely chopped ingredients and spices and simmer. After an hour, pour the porridge into a greased baking dish and bake for about 30 minutes in a heated oven at 180 to 200 °C.
Tip: Stock up on high-quality spices – it pays off!