POLENTA WITH TRENTINO CHEESE

Serves 4 happy people

INGREDIENTS

400 g fine yellow cornmeal for polenta
1.6 L water
1 tablespoon of olive oil
Grated Trentino cheese
Butter
Salt

PREPARATION

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.

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