- 500 g yellow flour
- 80 g butter
- 100g grana padano
For the recipe of polenta alla Padana, Place on the fire a large container with a liter and three quarters of water that will rise as soon as the boil rises. Pour in the flour and mix well and vigorously to prevent lumps from forming. Allow the mixture to boil again, then lower the heat and, still stirring, continue cooking the polenta for 50 '.
If it is cooked in the right place, the polenta will come off the sides of the pot, leaving a golden crust on the bottom. Then turn it on a cutting board, then let it rest for a few minutes. Meanwhile, grate about 100 gr. of grana padano and put to melt the butter, but do not bring it to the hazelnut color. Cut the polenta into slices and make a layer on the bottom of a bowl.
Sprinkle with a little cheese and butter, then polenta, butter and cheese until the ingredients are full. Serve the tureen with polenta still steaming.