Polenta with cheese - tradition the Dolomites, eating-ready, already salted.
Gastronomic speciality on the basis of cornmeal and additions.
Preparation: 8 - 10 servings
Bring 1.9 Litres of water bring to the boiling. The packet contents slowly sprinkle into the water and mix with the whisk. Allow to cook under occasional stirring 4 minutes. Serve with cold-pressed olive oil or butter. Warmed up with butter or oil in the frying pan the polenta is also very tasty.
Acquerello rice belongs to the Carnaroli variety and it is classified as "Extra rice" for its quality. In order to preserve its characteristics perfectly, Acquerello rice is vacuum sealed in packs or unique enameled tins.
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