Polenta carbonara with thyme

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INGREDIENTS (for 6 px)

  • 500 g Quick-cook Yellow Polenta Veloce® La Veronese®
  • 2.5 lt. Water
  • 150 g of grated Roman Pecorino Cheese
  • 150 ml Milk
  • n.1 Tablespoon of Butter
  • 250 g Pork Cheek
  • n.3 eggs
  • n.1 sprig of fresh Thyme
  • Salt to taste
  • Sichuan Pepper q.s.
  • Olive Oil q.s.

HOW TO MAKE IT

  1. Cut the pork cheek and reduce it to sticks. Cook it in a pan until crisp.
  2. In a saucepan, melt the grated pecorino cheese in the milk, stirring carefully until a homogeneous mixture is obtained.
  3. At the end of cooking, add Sichuan pepper, butter and let it cool down.
  4. In a bowl work the eggs together with pepper and the cheese fondue, and eventually add the fresh thyme. Mix the ingredients to form a smooth dough.
  5. Cook the polenta in boiling water and stir constantly. At end of cooking add the egg and cheese mixture, continuing to mix well.
  6. Serve the polenta with a spoon of cheese fondue, crunchy pork cheek, Sichuan pepper and some fresh thyme leaves.
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