Polenta with Cheese Main Course Recipe

Polenta is an ancient dish from Northern Italy, which has its roots in the simple cuisine of the peasants. Traditionally it was made with spelt and other cereals, but after the discovery of America they have been replaced by corn flour which gives polenta the typical golden yellow colour. Polenta is a very versatile dish that can be enjoyed with many different ingredients like cheese, sausages, meat ragu and more! It is perfect as a main course (especially if you add cheese or meat), but also as a side dish instead of bread or potatoes. Did you know that you can also fry polenta? Once cooked, just cut in into thick slices and fry it in a pan with extravirgin olive oil! 

Polenta Istantanea (quick cooking): 500g

Coarse Sea Salt

Gorgonzola

Fontina Cheese

Stracchino Cheese

Parmigiano Reggiano

Boil water in a pot (see package label for quantity) and when it boils add some coarse sea salt. Slowly pour the polenta flour in the pot and whisk constantly to avoid lumps for 5 mins. When ready, put the polenta in a bowl and add diced fontina and asiago, Parmigiano Reggiano shavings and spoons of gorgonzola. Add as much cheese as you like depending on your personal taste. The cheese will melt thanks to the heat of the polenta.

Enjoy!!