Serves: 4 people Difficulty ': Hard Preparation time: 1 hour 10 minutes INGREDIENTS 200g. coveted yellow flour 150gr. Buckwheat flour 150gr 1.2 liters of water. type of cheese dairy 150gr. 70g fat cheese. Grana Padano cheese 130gr. butter 6 cloves garlic 1 handful of salt PROCEEDINGS -------------------------- Put the water in a copper pot, add the coarse salt and let it boils down to rain sifted flour.
Stir with a whisk so that 'no lumps. Cook for about 1 hour while stirring the polenta with a wooden spoon. Prepared plate of cheese and cut into squares or slices when the last few minutes of cooking polenta, fry in a pan the butter with the cloves of peeled garlic, until golden brown. Remove the polenta from the heat and the pot with a spoon dipped in hot water for the polenta does not stick, take bites (spoon) you will place in layers in a baking hot.
Over each layer of polenta put the pieces of cheese mixed with Grana. Over all pour in the hot butter with the garlic and stir slightly. Serve immediately. TO KNOW This polenta enriched by the addition of cheese and 'a typical dish from Lombardy, specifically the province of Como. Very important, 'the choice of cheese, which almost always be the place, and cooking in a copper cauldron, which enhances the flavor. 
Stir with a whisk so that 'no lumps. Cook for about 1 hour while stirring the polenta with a wooden spoon. Prepared plate of cheese and cut into squares or slices when the last few minutes of cooking polenta, fry in a pan the butter with the cloves of peeled garlic, until golden brown. Remove the polenta from the heat and the pot with a spoon dipped in hot water for the polenta does not stick, take bites (spoon) you will place in layers in a baking hot.
Over each layer of polenta put the pieces of cheese mixed with Grana. Over all pour in the hot butter with the garlic and stir slightly. Serve immediately. TO KNOW This polenta enriched by the addition of cheese and 'a typical dish from Lombardy, specifically the province of Como. Very important, 'the choice of cheese, which almost always be the place, and cooking in a copper cauldron, which enhances the flavor.
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