Caseificio Quattro Portoni - Official Site


Polenta concia
with Quadrello

Corn flour  500 g
Quadrello 240 g
Butter 80 g
Tablespoons of coarse salts  3
Water 2 l
One tablespoon of extra-virgin olive oil

Bring water to a boil and then add salt and oil. When the water starts to boil again, sprinkle the flour into it, stirring with a whisk; cook the polenta over low heat, stirring often with a wooden, for about 50 minutes. If it becomes too think during the cooking, add a glass of hot milk.
Remove the rind from the Quadrello and cut it into pieces. Add the Quadrello and the butter to the polenta, blend thoroughly until the cheese has melted completely.
Remove the polenta from the heat, put it in individual hot bowls and serve.