Scarmorza Sweet Potato Polenta

by Editorial Staff

Summary

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 large sweet potato (s)
  • 180 g polenta semolina
  • 1 handful mountain cheese (Scarmorza), diced
  • 400 ml vegetable stock
  • 50 ml milk
Scarmorza Sweet Potato Polenta
Scarmorza Sweet Potato Polenta

Instructions

  1. Peel and dice the sweet potato and cook until soft.
  2. Put the vegetable stock and milk in a saucepan and bring to the boil. Add the polenta and simmer for 15 minutes on a low heat with the lid closed, until it is no longer too grainy. Add water if necessary.
  3. Dice Scarmorza so that you get about a handful. (The remaining cheese can then be eaten cold, for example, as a topping with the warm porridge.)
  4. Puree the soft-boiled sweet potato and add to the polenta along with the handful of scarmorza. Stir vigorously until the scarmorza has melted and a creamy polenta has formed.
  5. The polenta can be served with braised mushroom vegetables as shown in the pictures or as an accompaniment to meat.

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