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.
The cheese, which is soft in texture and contains small holes, takes its natural, balanced flavour the creamy high-altitude milk which conceals all the fascinating secrets of traditional cheese-making processes in this area.
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