Spezialitäten aus Italien

Polenta crouton with Montasio cheese



Ingredients for 4 servings: Montasio cheese 8 slices of 2/3 mm, polenta 8 slices of 2 cm.

For the polenta: water 400 g, maize flour 200 g, extra virgin olive oil 1 spoon, salt to taste (1/3 teaspoon).

Boil the salted water with a tablespoon of olive oil. Pour the flour into the water, mix with a whisk and cook for about 1 hour, stirring continuosly (if you use instant polenta, follow the instructions for preparation).

When the polenta is cooked, let it cool in a shape (or rectangular casserole dish of approximately 20x15x10).
When the polenta is cold, take it out of the shape and cut into 2 cm thick slices and grill them.
Arrange the grilled polenta slices on a plate lined with parchment paper.
Put the slices of Montasio on each piece of polenta and bake (180 °) until the cheese has melted.

Variants: on it you can put sautéed mushrooms or chopped bacon or both.