Ingredients: 2 liters of water
salt 400 g flour (I used the classic corn meal I had in my pantry but I recommend the corn meal of history!)
Salamine
2 500 g of various cheeses ( I used robiola, Taleggio, Gorgonzola)
100 g of butter
Preparation: In a pot
proceed with the classic preparation of polenta. Meanwhile, melt the butter in a saucepan and cook the chopped and private Salamine from the skin.
almost cooked add the cheese into small pieces and then gas off the butter with the Salamine stirring. Serve warm with a good strong red, primitive type!
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