Bring the milk with the Styrian Pumpkin Seed Oil P.G.I. and the spices to the boil. Add the polenta and hazelnuts and let cook while stirring constantly.  Stir in the garlic and the Styrian pumpkin seeds before serving. Tip: You can bake the mixture on a baking tray at 180°C for a short time and cut it into squares – these can be served in a clear soup. Appetizer variation with mushrooms: Wash and slice the mushrooms, chop the onion finely. Sauté the mushrooms with the onion. Season to taste with chopped parsley, some thyme, salt and pepper. Serve together with the hot polenta squares.