Summary

Ingredients

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

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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.