Ingredients for 0 people
- 1 lb cornmeal
- ⅝ lb Fontina cheese
- grated Grana Padano cheese
Cook the cornmeal in abundant salted water, and when it is half-cooked, add the Fontina. Dice the polenta and serve it dressed with generous butter and grated Grana cheese. Some prefer to cook the cornmeal in milk and water in equal parts, but the traditional recipe envisages water alone.
Regional Recipe of Aosta Valley
Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.
Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.
You can reach Enrico at email@example.com.