1/2 cup grated parmesan, and a little more to sprinkle
250 g of mascarpone
100 g of chopped blue cheese
24 matacandil leaves
3/4 cup of chopped walnuts
1 spoonful of fresh oregano leaves
1 tablespoon of fresh marjode leaves
1 spoonful of fresh sage leaves
Heat up 1 liter of water in a large, thick-bottomed casserole; When break to a boil, pour the polenta in fine rain stirring constantly with the varllas. Lower the heat and let it cook from 2 to 5 minutes without stalking. Remove the casserole from the heat, add the cream and parmesan and stir everything; cover and reserve.
Melt the mascarpone in a small pit over a gentle heat; add half the blue cheese and let it cook 1 minute more until it's also melted
Preheat the grill. In four oven-resistant dishes, Place 6 wheel-shaped killer leaves in each, spread in the center the polenta and on top of it some of the cheese sauce. Spread the other half of the blue cheese, nuts, herbs and remaining Parmesan cheese. Gratin them during 1 minute, or until the cheese is a little roasted. Serve immediately
Instant polenta is sold in specialty stores and supermarkets; your cooking time depends on the brand
Mascarpone is a fresh Italian cheese with a creamy texture; sold in supermarkets.
Recipes easy to https://recetasdecocinafaciles.NET /