Polenta uncia

Another delicious receipt typical of Northern Italy: polenta uncia!

Ingredients for 6/8 people:

750gr cornmeal flour

250gr buckweath flour

2 liters water

Butter

Salt

4 garlic cloves

8 savage leaves

700gr half-fat mountain cheese (like Semuda)

Boil the water in a copper pan, add the salt and then sprinkle in the mixed flours little at a time.

Keep on stirring it for approximately 40 minutes.

Once cooked, put a layer of polenta in a terrine; add a layer of cheese cut into pieces, then another layer of polenta and so on.

End with the cheese.

Melt the butter in a saucepan with the garlic and the sage until it turns nutty brown color and pour it over the polenta.

Enjoy your meal!

Share this article on:

This site is registered on wpml.org as a development site. Switch to a production site key to remove this banner.