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

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.