Precooked Corn flour made with gorgonzola, sage, butter, and walnuts
Servings for 4 people
500 g of precooked cornflour
2 liters of water
1 tablespoon of salt (about 24 g)
350 g of sweet gorgonzola
160 g of butter
16-20 sage leaves
80 g of walnut kernels
Bring the water to a boil in a copper pot, add salt and pour in the flour, stirring with a whisk. Bring to the boil again and cook the polenta for 5 minutes, stirring regularly with a wooden spoon.
Meanwhile, melt the butter in a saucepan, add the walnuts, and the sage leaves, and sauté gently for 2-3 minutes until the sage becomes crisp.
Serve the hot polenta drizzled with sage butter and walnuts accompanied by the gorgonzola