- 1 cup POLENTA RIVARA
- 2 cups water
- 2 cups milk
- 2 ounces butter
- 2 yolks
- 6 ounces blue cheese
- ½ cup milk
Instructions:Heat water with 2 cups of milk and salt to boiling.
Gradually sprinkle the polenta stirring with a wooden spoon from 2 to 3 minutes. And yolks and butter to the mixture and pour the preparation over a greased surface.
Let it cool down so as to cut round discs. Place them over a baking dish, previously greased.
Cover medallions with blue cheese sauce.
Blue cheese sauce: Melt the blue cheese with ½ cup of milk.
Pour the sauce over the medallions to gratin in oven