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
Ingredients
- 200 g of pre-cooked polenta
- 50 g of grated Parmesan cheese
- 70 g of grated Pecorino Romano cheese
- 20 g of butter
- salt & black pepper
- extra virgin olive oil
Preparation
- Prepare the polenta following the instructions on the package, adding a little salt.
- 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.
- Leave to cool.
- 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
- and cook under the oven grill for 5-10 minutes until the polenta begins to brown.
- Remove from the oven and serve warm.
