Polenta dumplings
Instructions
Take a rather soft polenta; pour it on the marble table and roll up to an inch.
When is cold cut the floppy drive with the rim of a glass.
Grease a baking dish and line the wide diskettes to concentric circles.
Then do a second layer of polenta leaving the outermost circle, and so on, giving a pyramidal shape.
Sprinkle over the grated cheese, a pinch of pepper and some butter flakes.
Let Brown in preheated oven at 180 degrees for about 20 minutes.
Serve.
Accompanying wines: Erbaluce Di Caluso DOC, Pinot Bianco DOC Breganze, Colli Martani DOC Trebbiano.
Ingredients and dosing for 4 persons
- 350 g of yellow flour
- 50 g of butter
- 40 g of grated cheese
- Salt
- 1 pinch of pepper