Polenta concia (2)
Instructions
Bake the salty polenta in milk for about 30 minutes, stirring constantly.
Add thinly sliced Gruyere and fontina and blend well.
Pour the polenta into serving dish and cover with the melted butter.
Serve immediately.
Ingredients and dosing for 4 persons
- 500 g of yellow flour
- 200 cl of milk
- 200 g of fontina cheese
- 200 g of butter
- 50 g of gruyere cheese
- Salt