Ingredients

• 1 L milk
• 500 g corn flour
• 400 g fontina
• 1 pc yolk
• extra virgin olive oil
• salt

For the polenta recipe with Aosta Valley fondue, prepare the polenta: gradually add the flour in 1.5 liters of boiling water, slightly salted. Add a tablespoon of oil and mix occasionally with a whisk, cooking the polenta for 40-45 minutes. Then pour it into a bowl and let it rest for 30 minutes. Cut the fontina into small pieces and add them to the milk. After 30 minutes of rest, bring to a water bath and melt the cheese. Blend the fondue with a mixer. With the fire off, add the yolk. Turn out the polenta onto a plate and cover it with the hot fondue. Serve it immediately.

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