Polenta, butter patties and Sage (2)
Instructions
Cook the polenta in milk slightly salty.
When cooked, while polenta is hot, stir in the 2 cheeses and mix thoroughly until a homogeneous mixture is obtained with which you create the meatballs.
Place these meatballs on a baking sheet lightly greased or non-stick, sprinkle with melted butter over low heat, flavored with Sage, cut into small pieces and place on Grill until well browned.
Serve hot with a side dish of stewed vegetables.
Ingredients and dosing for 4 persons
- 500 g of white polenta
- 100 g of sweet gorgonzola cheese
- 100 g of parmigiano-reggiano
- 200 cl of milk
- 70 g of butter
- Abundant of sage