Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 20 minuti |
Ingredients
| 500 g | Cornmeal for polenta |
| 2 L | water |
| 100 g | butter |
| 200 mL | cooking cream Sterilgarda |
| 2 cucchiaini | salt |
| q.b. | grated cheese |
Preparation
- Bring the water to a boil in a pot and add salt.
- Gradually add the cornmeal, stirring with a whisk.
- Cook the polenta until it becomes firm.
- Let it cool, then cut it into slices and crumble it.
- Place the first layer of polenta pieces in a baking dish, sprinkle with some melted butter, a layer of grated cheese, and a layer of Sterilgarda cooking cream.
- Continue layering until the baking dish is full.
- Sprinkle the top layer with butter and place in the preheated oven at 200°C for about 10 minutes.
- Serve the polenta hot.
Cook the rice al dente in salted water Dice the vegetables and the provola Brown the vegetables separately Add the mascarpone and strakì to the béchamel ...
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