Trattoria La Maestà
Ingredients and quantities

Quantities for 6 people:

For the polenta

  • 500g cornmeal flour
  • 2¾l water
  • 1 tablespoon of salt
  • oil for frying

For the fondue

  • 200g Gorgonzola cheese
  • 100g fresh cream
Accompanying wines:
Still dry Malvasia

Cured shoulder ham and fiocchetto of culatello with fried polenta and gorgonzola cheese fondue

Type of recipe: Appetizers

Click on the photos to enlarge

Preparation method:

Slice about 100g of cold cuts per portion (4 slices of shoulder ham and 4 slices of fiocchetto).

For the polenta: bring the water to the boil in a large pan. Gradually pour in the flour, stirring quickly to prevent any lumps forming. Bring the polenta to the boil and cook for about 30-40 minutes. Pour the cooked polenta into a bowl and leave to cool. Cut the polenta into 2cm slices and fry in hot oil.

For the fondue: in a pan melt the Gorgonzola cheese, adding the fresh cream to make the fondue even smoother and creamier.

Serve the cold cuts accompanied by the fried polenta and the Gorgonzola cheese fondue.

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