Skip to content
🇮🇹 Get 10% off first purchase 🍝
🇮🇹 Get 10% off first purchase🍝
Triangles of polenta with cheese and pepper

Triangles of polenta with cheese and pepper

The combination of pecorino romano and pepper works well not only on pasta. All the flavor of Rome in provocatively polenta triangles: a playful and original way to give a rustic touch to the aperitif.

Triangles of polenta with cheese and pepper

  • Difficulty: Easy
  • Doses for: 10 people




  1. Prepare the polenta following the instructions on the package, adding a little salt.
  2. At the end of cooking, add the parmesan, 50 g of pecorino romano and butter. Mix well and pour everything into a pan, leveling the polenta to a height of 1cm.
  3. Leave to cool.
  4. Cut he cold polenta into triangles, arrange them on a baking sheet, season the triangles with the remaining pecorino cheese, a generous amount of ground black pepper and a drizzle of olive oil
  5. and cook under the oven grill for 5-10 minutes until the polenta begins to brown.
  6. Remove from the oven and serve warm.

Previous article Tomato soup with mozzarella marinated in basil
Next article Savoy cabbage, potatoes and scamorza rolls