Polenta and smoked scamorza cheese cocotte served with trouffle sauce and camone tomatoes
- 500 g La Veronese® polenta Bramata di Marano
- 1 smoked Scamorza cheese
- 2-3 small Camone tomatoes
- 1-2 eggs
- 175 ml water
- Fresh Parsley to taste
- Truffle Sauce
- EVOO to taste
- Salt and pepper
In a pot, salt the water that will be used for cooking and drizzle the polenta in. Cook on low heat for about 30-35 minutes, stirring constantly.
Meanwhile, cook the eggs in boiling water for at least 7 minutes, so as to hard boil them.
Cut the Camone tomatoes and sear them in a non-stick frying pan, with a drizzle of EVOO, salt, and pepper.
When the polenta is cooked, pour it into a cocotte, layering it with slices of smoked Scamorza cheese and some parsley leaves. Try to create several layers. End with a final polenta layer and place in the centre of the cocotte a Scamorza slice and some parsley leaves.
Cook in the oven at 200°C/180° Fan/ Gas Mark 6 for 8-10 minutes. Serve on a plate with the Camone tomatoes, truffle sauce, the grated egg yolk, and some fresh parsley.
Tag : gluten free flour, corn flour, Polenta, Corn