Ricetta semplice e gustosa POLENTA MORBIDA AI FORMAGGI | Delizia da Tavola | Prima del Caffè

Bring 1 L of water to a boil in a pot and add 1 teaspoon of coarse salt.

Gradually stir in 150 g of instant polenta, mixing continuously to avoid lumps.

Cook according to package instructions until thickened, usually a few minutes.

Add 50 g of fontina, 50 g of emmental, 50 g of mozzarella, and 50 g of gorgonzola to the polenta, stirring until the cheeses are melted and well combined.

Season with nutmeg to taste.

Stir in 30 g of grated parmesan or grana and 30 g of melted butter for extra creaminess.

Serve hot, either on its own or with stews, braises, or sauces.

Equipment Needed

Spice Level: