Polentine with Bra DOP

Polentine with Bra DOP
First course
Ingredients for 4 people: 
  • 350 g of milk
  • 40 g of hard Bra DOP
  • 170 g of soft Bra DOP
  • 150 g of sausage
  • 70 g of porcini mushrooms, fresh or frozen 
  • 100 g of butter
  • 150 g of corn flour for polenta
  • 1 tablespoon of oil
  • 400 g of water
  • salt

Small cakes with wood scents, ideal for the first fall cold days... from Northern Italy (Cuneo, Piemonte).

Preparation steps: 
  • Grate the hard Bra DOP.
  • Cut into thin stripes the soft Bra DOP. 
  • Put in a pan the water and the milk.
  • Bring to the boil on medium heat.
  • Add the corn flour.
  • Cook on low heat for 50 minutes stirring constantly.
  • Remove from the fire.
  • Add all the hard Bra, 50 g of soft Bra and 60 g of butter.
  • Stir until the cheeses are melt.
  • Crumble the sausage.
  • Clean and cut the mushrooms into slices.
  • Put a tablespoon of oil in a pan.
  • Add the sausage and cook for 3 minutes on low heat.
  • Add the mushrooms. 
  • Cover with a lid and cook for 5 minutes on low heat.
  • Grease with butter 6 moulds for crème caramel. 
  • Put on the bottom of each mould 2 tablespoons of polenta with Bra (it must be hot). 
  • Shape the polenta into a hollow with a spoon
  • Put in each mould 1/6 of the mix of sausage and mushrooms and 20 g of soft Bra. 
  • Cover the moulds with the polenta left.
  • Press the top with a tablespoon. 
  • Let it rest for 4 minutes.
  • Take out of the moulds in a oven dish.
  • Cook in the oven at 200°C for 3 minutes. 
  • Serve soon and hot.