Toc' in braide
Polenta: 200 g fine corn flour • 2 dl water • 2 dl milk ·salt
Sauce: 300 g meadow cheese, fresh ricotta cheese and goat’s cheese • 1 dl milk
Dressing: 100 g butter • 50 g corn flour
Boil the water and milk in a casseruole.
Season with salt and sift in the flour, mixing continuously with a whisk to avoid the formation of lumps; cook
for 30 minutes. When cooked, the result will be a soft polenta.
Aside, melt the cheeses in baine-marie with the milk and liquidise to obtain a rather thin cream.
In a pan, brown the corn flour withthe butter to obtain the “morchia.”
Serve in individual plates with hot polenta, pouring a ladle of cheese cream and garnishing with a few spoons of