Taste Trentino Taste Recipes Smoking hot polenta from Val di Sole with Casolét cheese and Mortandela

Strada della Mela

Smoking hot polenta from Val di Sole with Casolét cheese and Mortandela

First course

Ingredienti

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Preparation

Bring the salted water to a boil, add the cornmeal flour gradually, whisking constantly. Cook for about 40 minutes and then add the Casolét cheese.

Put a few slices of Mortandela in a hot skillet and brown well on both sides, “flame” with Groppello di Revò. Finish with a pat of butter.

Pour the polenta on the serving plate and complete with the flamed Mortandela, top with the pan drippings.