Polenta concia

TypologyMAIN COURSES

Serves four: 200 g of maize flour for each litre of water ("soft” polenta); 1 nice piece of butter; 150 g of soft Toma cheese

Prepare a soft polenta. A few minutes before the polenta is ready, add the butter and the cubed cheese. Keep stirring until the butter melts and the cheese is thoroughly amalgamated and starts to melt. The polenta must remain soft, to be served piping hot, ladled into soup bowls and covered with melted butter.
This dish is also excellent with other cheeses, such as Fontina, Taleggio, Bitto, Scimudin or Gorgonzola.