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Polenta, fondue and scorzone

by Davide Oldani

Polenta

  • 100 g polenta flour
  • 400 g water
  • 2 g fine salt
  • 1 g fresh rosemary

Fondue

  • 200 g whole milk
  • 80 g fontina cut into small pieces

Polenta, fondue and scorzone

Procedure A

Place the water in a vacuum bag with the rosemary. Store in the fridge for 24 hours. Filter. Mix the polenta flour with the rosemary water. Store in the fridge for 24 hours. Filter. Mix the polenta flour with the rosemary water. Cook stirring for about 40 minutes. Season with salt. Divide the polenta into the molds and leave to cool.

Procedure B

In a saucepan, boil the milk. Remove from the heat and add the fontina. Filter and season with salt.

Finish

Arrange the fondue on plates, then the hot polenta. Finish with 2 g of white Alba truffle.

The products used in this recipe

GG038

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