POLENTA D'OROPA (POLENTA CONCIA)
A very soft cornmeal polenta added with unmature Toma made of skimmed milk.

Ingredients (5-6 servings):
350 g. cornmeal, 1 l. water, 1 l. milk, 200 g. unmatured Toma made of skimmed milk, 100 g. Toma made of full-cream milk, 100 g. Biellese butter, garlic and sage (optional), salt and pepper.

Preparation: Use a copper pot. Bring the water and the milk to the boil and throw in a fistful of cornmea (this takes away the taste of boiled water). When boiling add slowly all the cornmeal and salt stirring so not to form lumps. Cut the cheese into small slices. Cook over low heat for at least 50 minutes trying to keep the polenta soft, as during the cooking it will tend to become thick. At the near end of the cooking add the cheese to the polenta and stir till it is melted. Serve in warmed up plates. Melted butter, sage and a sprinkle of pepper may be added, if wished.