Polenta Valtellina Style (Lombardy)

Appetizers

Ingredients

Buckwheat flour- 4 cups

Fine cornmeal- 1/2 cup

Water- 8 cups

Salt

Butter, diced- 1 1/4 cups

Fresh valtellina cheese, cut into thin strips- 1/2 pound

This dish is a specialty of the Valtellina district. When Valtellina cheese is not avalible, either Bel Paese or mozzarella may be used.

Sift the flour and cornmeal into a bowl. Bring the water to a boil in a large pan, add salt and gradually sprinkle in the flour, stirring consistantly with a wooden spoon. Cook for 1 hour, by which time the mixture will be firm. It must be stirred very frequently to avoid sticking. Add the butter, stirring until this has been completely incorporated into the polenta, then the cheese. Mix well and continue cooking for another 10 minutes. Turn out on to a heated platter and serve at once, as hot as possible.

Serves 6.