Consortium’s recipes
POLENTA FLAN WITH TALEGGIO PDO AND RED-CURRANT FILLING SERVED WITH FORMAI DE MUT DELL’ALTA VALLE BREMBANA PDO CHEESE FONDUE
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- Difficulty: Medium
- Prep Time: 2 hours
- Serving: 6 servings
Ingredients
-
- Flans
- Corn flour 250 g - for polenta
- Water to taste
- Taleggio P.D.O. 50 g
- Butter 1 knob
- Salt to taste
- Filling
- Formai de Mut dell'Alta Valle Brembana P.D.O. 100 g
- Milk 100 g
- White pepper to taste
- To garnish
- Red currant to taste
Instructions
- Dice the Formai de Mut dell’Alta Valle Brembana PDO cheese.
- Allow to soak in the milk for about 90 minutes.
- Heat a saucepan containing the amount of water indicated on the package of polenta meal, and the salt. Bring to the boil and pour in the corn meal.
- Stir until cooked.
- Add 50 g of diced Taleggio PDO and the butter.
- Grease six Ø 8.5 cm, h 4 cm moulds, fill with polenta and make a hollow in each of the centers.
- Fill the hollows with 50 g of diced Taleggio PDO and a few red currants.
- Cover with more polenta and level the surface. Bake the flans at 180° for 8-10 minutes.
- Melt the Formai de Mut dell’Alta Valle Brembana PDO cheese in a saucepan with the milk.
- Season with salt and white pepper and allow to melt over a low heat, stirring all the time.
- Unmould the flans
- Garnish with red currants and serve with the Formai de Mut dell’Alta Valle Brembana PDO cheese fondue.