Polenta
800 ml vegetable bouillon
350 g Ticino polenta
1 bay leaf
600 ml milk
hot
Serving
80 g butter
1 clove of garlic
finely chopped
3 sprigs of sage
leaves only
1 pinch of salt
150 g Ticino Formaggella
finely grated
50 g mountain cheese
finely grated
Polenta
Bring the vegetable bouillon to the boil in a pan over high heat (level P). Reduce to a low to medium heat (level 3-4). Then gradually add ¾ of the polenta along with the bay leaf, stirring constantly. Simmer the polenta for approximately 15 minutes, stirring occasionally. Add the remaining polenta, cover and cook for a further 45 minutes, stirring occasionally and adding hot milk as needed.
Serving
Melt the butter in a small pan over medium heat (level 6). Let it simmer, stirring, until it foams and develops a light nutty aroma. Add the garlic and sage and cook briefly, remove from the heat, then season with salt. Stir the cheese into the polenta and serve. Drizzle over the flavoured butter.
Tips
Ticinese polenta is a coarse polenta, often wholegrain; alternatively, use bramata polenta.
Formaggella ticinese is a creamy semi-hard cheese from Ticino. Alternatively, use other semi-hard cheeses.
Additional information
Created on
4/7/26
