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
Print Recipe
Pin Recipe Instructions
- Peel and dice the sweet potato and cook until soft.
- 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.
- 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.)
- 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.
- The polenta can be served with braised mushroom vegetables as shown in the pictures or as an accompaniment to meat.
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