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POLENTA FLAN
Polenta flan with Taleggio PDO and red-currant filling with Formai de Mut dell’Alta Valle Brembana PDO fondue
- Difficulty: Medium
- Prep Time: 2 hours
- Serving: 6 servings
Ingredients
-
- Flans
- Corn flour 250 g - for polenta
- Water to taste
- Taleggio P.D.O. 50 g
- Butter 1 knob
- Salt to taste
- Filling
- Taleggio P.D.O. 50 g
- Red currant to taste
- Fondue
- Formai de Mut dell'Alta Valle Brembana P.D.O. 100 g
- Milk 100 g
- White pepper to taste
- To garnish
- Red currant to taste
Instructions
- Fondue: dice the Formai de Mut dell’Alta Valle Brembana PDO cheese. Allow to soak in the milk for about 90 minutes.
- Polenta: heat a saucepan containing the amount of water indicated on the package of polenta meal, and the salt. Bring to the boil and pour in the corn meal. Stir until cooked. Add 50 g of diced Taleggio PDO and the butter.
- Flans: Grease six Ø 8.5 cm, h 4 cm moulds, fill with polenta and make a hollow in each of the centers. Fill the hollows with 50 g of diced Taleggio PDO and a few red currants. Cover with more polenta and level the surface. Bake the flans at 180° for 8-10 minutes.
- Fondue: melt the Formai de Mut dell’Alta Valle Brembana PDO cheese in a saucepan with the milk. Season with salt and white pepper and allow to melt over a low heat, stirring all the time.
- Unmould the flans, garnish with red currants and serve with the Formai de Mut dell’Alta Valle Brembana PDO cheese fondue.