Polenta alla piemontese
Instructions
Put on the stove in a pot, the broth and milk and bring them to a boil.
Mix together the two types of flour.
Scrape the rib of celery, peeled the onion and the garlic and peel the leek; then mince everything together, pour it into a bowl and cream.
oil.
Place the chopped to Brown in a pan on medium flame and, when all is well wilted, remove from heat.
As soon as the broth and milk have reached a boil, pour the flour rain mix and cook for about half an hour, stirring constantly with a wooden spoon to prevent lumps from forming.
At the end of cooking, mix in the Fried polenta, the fontina cheese Cubed, butter, cream, salt and pepper and remove from heat.
Peel and wash the Sage, Rosemary, Basil and Bay leaves and chop together; then add them to the polenta with Parmesan cheese, stir and serve hot on the table.
Ingredients and dosing for 4 persons
- 250 g of cornstarch
- 50 g of wheat flour
- 150 g of fontina cheese
- 100 g of grated parmesan cheese
- 50 g of butter
- 50 cl of vegetable broth
- 1 glass of milk
- 1 glass of liquid cream
- 3 tablespoons of olive oil extra virgin
- 1 onion
- 1 leek
- 3 cloves of garlic
- 1 leaf of laurel
- 1 leaf sage
- 2 leaves basil
- 1 costa of celery
- 1 branch rosemary
- Salt
- Pepper