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.

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