Dog Having Loose Stools

Stelline Taragna polenta with cheese and walnuts

Today I felt like something warm and soft and I remembered that he still has around a surplus of maize flour Taragna, various cheeses (Asiago, Fontina and Raschera) and nuts.
Taragna I love polenta, I find it more rustic and tasty than classical. To prepare corn flour are used (90%) and buckwheat (about 10%). This is also easily digestible. Taragna Polenta is a typical specialty of the Valtellina and includes the addition of fresh towards the end of cooking as Bitto, Fontina and Brandon.
I was a bit 'of time more to cook and I decided to try the star-shaped molds that I bought before Christmas and had not yet used. For convenience I used the pre-cooked meal in 10 minutes and the polenta was ready. I added the cheese at the end with some walnuts and melted under the hot grill. A nutritious and tasty dish.

Serves 2:

200 grams of maize flour Taragna

750 ml of water to taste cheeses: Fontina, Raschera, Bitto, Asiago ...
5 or 6 nuts

a knob of butter salt

With these doses will come out 4 stars. If you want you can use other molds or a unique shape and cut into slices and will however, a very nice dish for the table.
Pour the flour into a saucepan with warm water to prevent lumps. Mix well with a wooden spoon and turn on the gas. Add salt and cook the polenta, stirring constantly for about 8 minutes. If you want a softer polenta, add more water, I have deliberately kept more compact so that it can put into the molds so that kept its shape.
Add a knob of butter, put the polenta into the molds and let cool.
Once cool the mold being careful not to break it. I used silicone molds in wet and flip after about twenty minutes. Season the molds
polenta with cheese to taste (regulator for the amount you) and some walnuts, you can chop or leave whole.
Pass the polenta in the oven for a few minutes to melt cheese and serve immediately hot. If you can forward
serve as an appetizer, cut into cubes for a drink, cold or lukewarm water.

With this recipe still very beautiful despite the winter season is approaching, for the collection "CATCH THIS SEASON: WINTER!" thanks for the wonderful initiative Mr. John of "Company of the Corkscrew"