A rustic and comforting dish that combines the simplicity of polenta with the creaminess and bold character of Blue Sheep Cheese. Ideal as a warm appetizer, main course, or winter vegetarian second course, this recipe celebrates the authentic flavors of Italian tradition with a gourmet touch thanks to the blue sheep cheese.
Bring the water to a boil in a large pot, add the salt.
Pour the cornmeal in a steady stream, stirring with a whisk to avoid lumps.
Cook the polenta over low heat, stirring often, for about 45 minutes until it reaches a thick and smooth consistency.
Pour the polenta onto a damp cutting board or into a mold and let it cool slightly, then cut into slices.
Arrange the polenta slices on a plate and add pieces of Copper Blue Sheep Cheese.
Place the slices under the grill or in a hot oven for a few minutes to slightly melt the cheese.
Finish with pats of butter and serve immediately while hot.
Store in the refrigerator for up to 2 days in an airtight container. Reheat in a pan or microwave before serving. Do not freeze.
Italia, Toscana
| Energy (kcal) | 96.39 |
| Carbohydrates (g) | 13.29 |
| of which Sugars (g) | 0.29 |
| Fat (g) | 3.81 |
| of which Saturates (g) | 1.58 |
| Protein (g) | 2.81 |
| Fiber (g) | 0.56 |
| Sale (g) | 0.29 |
