Polenta Taragna with cheese

18/11/2012 - Ingredients for 5 people:

- 2 liters of water
- 400 g Taragna polenta maize flour “Principato di Lucedio”
- 150 g butter
- 100 g Taleggio “Cademartori”
- 100 g Fontina d’Aosta DOP
- 100 g Monte Veronese DOP
- sage
- 1 clove of garlic

Articolo tratto da: Anne to London

Ingredients for 5 people:

- 2 liters of water
- 400 g Taragna polenta maize flour “Principato di Lucedio”
- 150 g butter
- 100 g Taleggio “Cademartori”
- 100 g Fontina d’Aosta DOP
- 100 g Monte Veronese DOP
- sage
- 1 clove of garlic

Bring salted water in a copper pot to a boil. Stir in the corn flour and mix well with a whisk. Simmer for 35 minutes and stir frequently with a wooden spoon. Dice the cheese, add it to the polenta and cook for another 10 minutes.

Melt some butter in a small pan and sauté the sage and the whole clove of garlic in it. Remove the garlic clove. Serve the polenta on plates and drizzle with the melted butter.

Recommended wine: Barbaresco RIS. Ovello 2005