POLENTA WITH TRENTINO CHEESE
Serves 4 happy people
400 g fine yellow cornmeal for polenta
1.6 L water
1 tablespoon of olive oil
Grated Trentino cheese
Bring the salted water to the boil, gradually pour the cornmeal and a tablespoon of olive oil into the pan, stirring constantly for approx. 35 minutes or until the mixture becomes thick.
Then turn the polenta out onto a large tray and sprinkle with plenty of grated cheese.
Serve with browned melted butter and luganega sausage to taste.