This is a very soft maize flour polenta with added young toma cheese made from skimmed milk.
Ingredients (for 5-6 people):
350 grams of maize flour, 1 litre of water, salt, 200 grams of young skimmed Toma Valle Elvo, 100 grams of Maccagno, 100 grams of Lirin butter from Caseificio Pier Luigi Rosso, salt and pepper.Preparation:
use a deep copper pot. Bring the water to the boil. When it is boiling, slowly add the flour and salt while stirring to prevent lumps from forming. Cut the cheese into small slices. Cook slowly for at least 50 minutes, keeping the polenta soft because as it cooks it will tend to thicken. When it is almost cooked add the cheese to the polenta and stir until it melts. Serve on warmed plates. You may add butter that has been melted until golden in a separate pan and possibly a little pepper .