Recipe Crostoni of polenta gratin with Taleggio cheese – Italian Cuisine

Recipe Crostoni of polenta gratin with Taleggio cheese


  • 250 g yellow polenta flour
  • 250 g mature taleggio
  • 80 g onion
  • 50 g strained pancetta
  • thyme
  • salt

To prepare the polenta croutons au gratin with taleggio cheese, prepare the polenta (one day for the other): pour the flour in a liter of salted boiling water, diluting any lumps then, stirring often, let it cook for about 50 '. Pour the polenta on a sheet of baking paper and roll it into a large salami that will let it cool. To serve, prepare a chopped onion, thyme, bacon and fry in a pan, over very low heat. Slice the polenta salami into 16 one-centimeter thick washers, place them on a plate, garnish with a teaspoon of sauté, diced taleggio cheese and pass them in a gratin oven. Serve the hot croutons.

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