La Pasta

La Polenta

Il cioccolato

The Recipes of Pappa Italiana - Creamy Gorgonzola Penne

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A hearty, velvety taste from Northern Italy

Cooking Time: 5 minutes

Ingredients:

(Serves 4)

Five cups of Polenta taragna flour

Five cups of water

Four tbsp of butter

One cup of soft fontina or Muenster cheese, cubed

Half cup of grated parmesan

1tsp Salt

Preparation:

1. In a pot, bring water to a boil and add salt.

2. Lower flame to low and slowly add the polenta flour, whisking to combine fully, making sure that no lumps form.

3. Cook the polenta for three to four minutes, adding water if necessary to reach the desired consistency (polenta will dry up as it cooks)

4. Add the butter and let melts, stirring constantly. When butter is melted, add the grated parmesan and cubed cheese and combine well, allowing the cheese to melt completely so that it is absorbed by the polenta mix. Serve immediately with stewed meats or tomatoes.

READ THE RECIPE

PUBLISIHED BY THE

NEW YORK TIMES