Polenta crostini with caprino cheese
FOR 4 PERSONS
For the polenta
1,5 liters of water
3 Bauer Organic Curcuma Vegetable stock cubes
250 gr Storo yellow polenta flour
Caprino robiola cheese
Extra virgin olive oil
Created By Chef Antonella Iannone
Prepare the broth and, when it comes to a boil, pour in the flour gradually.
Stir gently so as not to create lumps.
Cook on a lower heat for about 30 minutes.
Once ready, spread the polenta onto a baking pan lined with wet parchment paper and let it cool.
Cut some small triangles or squares and brush them with the melted butter.
Arrange the polenta bites on a baking sheet lined with parchment paper and put them under the oven grill at 250° for about 7 minutes.
Remove from the oven and let them cool.
Mix the caprino cheese with a little oil and pepper and fill the polenta bites.