Polenta with gorgonzola
Instructions
Take a fairly firm polenta with a pint and a quart of water.
Then transfer, still hot, in bowls or individual bowls that can be put in the oven.
At the center of each put a bit of fresh butter and sank a little in polenta, and over lay a slice or piece of gorgonzola fat type.
Passed in hot oven until butter and gorgonzola are completely fused.
Served grated cheese aside.
Accompanying wines: In this case, since the combination with polenta, you prefer medium-bodied red wines: Barbera d'Asti DOC, Sangiovese Di Romagna Superiore DOC Cirò Rosso DOC.
Ingredients and dosing for 4 persons
- 350 g of yellow flour
- 150 g of gorgonzola cheese
- 150 g of butter
- Grated cheese
- Salt