Buckwheat polenta with mountain cheese

The mountain landscape of Vallagarina is dotted with countless alpine huts, guardians of the traditions and flavours of the local population. Here, the art of processing milk and, consequently, making cheese has been passed down through families from generation to generation. Its delicious flavour gives this dish a unique touch that pairs perfectly with the texture of polenta made with buckwheat, a product rooted in the municipality of Terragnolo and which has become a Slow Food Presidium in recent years.

Ingredients

• 250 g buckwheat flour
• 1 litre water
• 400 g mountain cheese
• 30 ml extra virgin olive oil

Method

1. Bring the salted water to the boil, gradually add the flour and cook for approximately 40 minutes. Just before removing from the heat, add the extra virgin olive oil.
2. Spread the mixture in a baking tray to a thickness of approximately 2 cm and leave to cool. Once the mixture has set, cut it using a pastry cutter.
3. Using the same pastry cutter, cut out a slice of cheese and place it on top of the polenta. Bake until the cheese has melted and is golden.
4. Plate the polenta and add a quenelle of wild mountain herbs seasoned with garlic and extra virgin olive oil.

Serve with a glass of elegant Chardonnay.

Calories per serving: approximately 225 kcal per 150 g of product.