How to make Sformatino di polenta – Polenta casserole
Prepare a polenta with water and milk (half water and half milk). When 5 minutes are left before the end of cooking, add a knob of butter, the small pieces of Fontina, and the cubes of cooked ham. Melt and serve immediately in warm bowls.
Regional Recipe from Aosta Valley
books-on-italy.com
books-on-italy.com
books-on-italy.com
books-on-italy.com
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.
