Ingredients
- 150 g Flour with yellow corn
- Grated Parmesan
- 680 g Chicken broth or capon
- Extra virgin olive oil
- salt
Bring 600 g of salted water to the boil and season with 1 tablespoon of extra virgin olive oil, then pour in the yellow corn flour and cook the polenta for 45 minutes.
Roll it out in a moist baking dish 2-3 cm thick. Once firm, cut the polenta into small cubes. Spread one face of the cubes in the grated parmesan, then brown it by placing it in contact with the bottom of a very hot non-stick pan; brown the cubes without the grana cheese. Serve the cubes with the hot broth.
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