Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Facile | 6 | 60 minuti |
Ingredients
| 200 g | corn flour |
| 750 mL | waterfall |
| 400 g | Piedmontese cheese |
| 200 mL | Sterilgarda whole milk |
| 30 g | butter |
| 20 g | rice flour |
| 1 cucchiaino | aromatic herbs |
| q.b. | salt |
| q.b. | pepper |
| q.b. | peanut oil |
Preparation
- Bring the water with a pinch of salt to a boil, pour in the cornmeal and cook the polenta, stirring until it reaches a thick, smooth consistency.
- Spread the polenta in a baking pan and leave to cool completely to obtain a compact mass.
- Cut the polenta into regular sticks and flour them with fine corn flour.
- Fry in plenty of hot oil until evenly browned, then drain on absorbent paper.
- Melt the butter in a saucepan over low heat, add the rice flour and mix.
- Gradually pour in the Sterilgarda whole milk, add the Piedmontese toma and let it melt, stirring until you obtain a smooth, velvety cream.
- Season with chopped herbs and season with salt and pepper.
- Serve the polenta sticks hot and accompany them with the herb fondue.
Place a pot filled with salted water on the stove for cooking the pasta and bring it to a boil. Cut off the base of the spring onion, wash it, and then ...
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