The recipe for Polenta ramming with cheese
Polenta from two varieties of flour Polenta - oldA dish made from ground cereals, and distributed mainly in the north of Italy, particularly in the Alpine and near-Alpine regions of Lombardy, Veneto and Valle d'Aosta. Types of polenta depends on the composition of the flour: mainly polenta includes corn flour, and in some areas a mixture of corn and buckwheat flour is common. Polenta ramming is very common in Valtellina, Bergamo and Brescia. Its name comes from the word "tarai", which means "long stick", with which historically interfered with polenta. The brown color of the ram is answered by the buckwheat flour entering into it, which gives it even more useful qualities. Usually the ram is accompanied by fresh cheeses, and various salami and ham.
- Croup of corn 200 g
- Butter 30 g
- Gorgonzola cheese 50g
- Salt 2 pinch
- Pepper black ground 1 pinch
- Milk 200 ml
- Wheat Flour 1 tbsp. L.
- Step 1 To prepare you will need a polenta croup (or corn groats, or a mixture of corn and buckwheat flour), mushrooms, milk, Gorgonzola cheese, butter, flour, salt and pepper.
- Step 2 Bring to a boil 1.5 liters of water, thenGradually pour in the flour, constantly mixing in one direction, so as not to form lumps. Cook for 45 minutes on very low heat, stirring every 5 minutes, in the same direction.
- Step 3 Prepare the sauce. Melt the butter, and add a tablespoon of flour. Stir well.
- Step 4 Add a glass of milk and stir until the sauce thickens.
- Step 5 Add the Gorgonzola cheese, cut into pieces, and let it melt in the sauce.
- Step 6 When the polenta is ready, add the butter and mix well. Serve with cheese sauce, adding a few pieces of Gorgonzola in hot polenta.