Buckwheat polenta with cheese fondue
First course
ready in: 40 mins
difficulty:
PRODUCTS USED FOR THIS RECIPE
DOWNLOAD THE NEW LAGOSTINA APP
| 
INGREDIENTS FOR 4 PEOPLE
200gr coarse cornmeal;
100gr buckwheat flour;
8gr olive oil;
5 Ecodoses of water;
salt to taste;
200gr fontina valdostana cheese;
0.8 dl milk
PREPARATION
Bring the salted water to the boil in the open pressure cooker, with a drizzle of olive oil. Mix the two flours and sprinkle them into the water while whisking. Close the cooker and cook for 15 minutes after the hiss. When cooking time is up, open and stir well. Half-fill four small moulds slightly greased with oil, add one little 15gr ball of grated or finely chopped fontina in the middle. Cover with more polenta and let stand. Melt the remaining fontina cut into small pieces in a double boiler with the milk until obtaining a creamy fondue. Serve the small polenta timbale with the fondue.
Recipe of Emanuele Gnemmi
Follow Lagostina