Polenta Concia
Ingredients – Serves 4
- 500g of polenta flour
- 1 tablespoon of white flour
- 1 1/2 litres of water
- 250g of medium seasoned toma
- 150g of melted butter
- Salt and pepper to taste
Method
Pour the water into a large pan, salt it and bring it to a boil. Add the tablespoon of white flour with two or three tablespoons of yellow flour and, while stirring, drop them into the boiling water.
Continue adding the remaining flour until the mixture reaches the desired consistency. Initially mix with a whisk to prevent lumps from forming, and do not add more flour if the previous one has not blended well.
Then, when the polenta begins to become consistent, mix it with the special stick or with a large wooden spoon.
In the meantime, remove the crust from the toma and cut it into thin slices. In a saucepan, let the butter melt on a low heat.
Arrange a layer of polenta on the bottom of a lightly buttered Pyrex dish, spread the slices of cheese on top, and season with a drizzle of melted butter, ending with a layer of polenta and the remaining melted butter.
Bake in a preheated oven at 180 degrees for 30 minutes or until the surface has a golden brown finish. Serve immediately at the table.
