Elisabetta (Mossini) Lia, Ardenno, Sondrio
(Yield: 6 servings)
1 pound yellow cornmeal
8 cups milk
salt
½ pound Fontina cheese (diced)
¼ pound Gruviera cheese
or Swiss cheese (diced)
½ pound butter
1 teaspoon ground sage
1. Cook polenta in milk (see instructions to make polenta on page 308) for 30 minutes.
2.Add Fontina and Gruviera and continue cooking until well-blended.
3.Pour onto plate or in bowl to form. Add melted butter infused with sage.
Serve in the soft state with your favourite sauce or after it has completely cooled and been cut into wedges.