Bretzel
15 recipes
Toast of polenta and fontina
ingredients
servings
4
Pepper
to taste
Coarse salt
to taste
Butter
20 grams
Fontina cheese
200 grams
Water
1500 mL
Cornmeal
300 grams
second courses from Italy
Toast of polenta and fontina
Toast of polenta and fontina
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Recipe very good and super spicy
preparation
step 1
Prepare the polenta: boil the water and add the salt to the boil.
step 2
Pour the wholemeal flour and mix until the burning of the polenta turns off and add the butter. Mix and pour the polenta into a large buttered bowl so that the thickness is minimal.
step 3
Allow it to cool for at least an hour. Cut the sliced fontina and polenta halfway horizontally.
step 4
Fill with the cheese and put in the oven for 15/20 minutes at 180 ° once formatted the crostick the toast is ready!
step 5
Peel and add pepper to taste.
