Serves 6 gourmets
500 g polenta taragna flour
2.5 L water
125 g half-fat Trentino cheese, chopped up
3-4 sage leaves
Bring the salted water to the boil, gradually pour the flour into the pan, stirring constantly for approx. 35 minutes or until the mixture becomes thick.
When cooked, stir the cheese into the polenta. Plate up the polenta and season it with sage-infused melted butter.