White polenta with provolone and spinach
Instructions
Put in a casserole 50 cl of water and bring to a boil.
Add a salt pot holder and then the cornmeal throwing it to rain and strong, stirring to avoid lumps.
As soon as the dough will have taken the boil, lower the heat and let it cook for about 45 minutes, time often.
Meanwhile, Peel and chop a shallot and let wilt in 4 tablespoons of olive oil.
Add spinach and let them stand for a few minutes, then sprinkle the pretzels and pepateli.
Grease a baking dish and baked polenta scodellatevi now.
Infiocchettatela with all the leftover butter, cover it with the spinach prepared and supplemented with provolone, thinly sliced.
Switch the baking tray in the oven, heated to 250 degrees and cook for about 15 minutes.
Baked, then let cool for about 10 minutes then serve in baking dish; accompanied with the speck, is an excellent dish.
Ingredients and dosing for 6 persons
- 350 g of smoked provola cheese
- 250 g of spinach boiled and drained
- 125 g of white corn flour
- 60 g of butter
- 1 shallot
- 4 tablespoons of olive oil
- Salt
- Pepper