Polenta with leeks and fontina

Polenta with leeks and fontina
Polenta with leeks and fontina 5 1 Stefano Moraschini

Instructions

10562 POLENTA with leeks and FONTINA CHEESE INGREDIENTS for 4 PEOPLE 250 g yellow corn flour (or precooked polenta), white parts of leek, 8 1 tablespoon caraway seeds, 30 g butter, 200 g fontina cheese, salt, pepper.

In a saucepan bring to a boil 1, 5 l of water with a teaspoon of salt.

Without stop mix, rain drop into the water the flour; simmer for 20-30 minutes over medium heat, stirring constantly, you have to get a soft dough.

Clean and sliced the white of Leek; finding them in a pan with caraway seeds for 15 minutes over medium heat and cover, in hot butter: should be tender and Braised.

Trim away the crust and cut into pieces the fontina; add it to the frying pan of leeks, stir and keep away from fire.

Spread the polenta in a service dish, get a hole in the middle and fill with leeks.

Pepper and serve hot.

Polenta with leeks and fontina

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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