- Single dish
- 50 min
Browned Bianconanni with polenta
800 g of Bianconanni
800 ml of liquid cream
50 g of butter
2 liters of waters
500 g of corn flour
A cheese with a compact paste that brings out the flavour.
Cut Bianconanni into about 1.5 cm thick slices. Melt butter in a pan and when it starts to brown, add cheese slices. Let them fry on a high flame until noticing a dark crust, then turn them on the other side. Add a pinch of salt.
Cover the slices with cream and lower the flame, and let it boil gently until the cream gets thick.
In the meantime, prepare some polenta. Boil water and add a spoonful of salt. Add cornmeal slowly, sprinkle, and continue stirring with a whisk by making it turn in the same direction. After about forty minutes you will get a soft polenta. If you like it thicker let it cook a bit more, but if you prefer a more liquid one, add a ladle of boiling water and stir well.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola