Polenta pie with leaking heart of Squacquerone of Romagna D.o.p.

PREPARATION: for 4 people 25 minutes

COOKING:15 minutes

300 g of polenta prepared the day before

150 g of Squacquerone di Romagna D.o.p.

20 g butter

Maize flour



30 g of pesto genovese

Place the polenta in the bowl of a blender blender, add a little water and blend until you have a thick cream, if necessary, add more water.

In a large bowl, crush the squacquerone of Romagna d.o.p in order to obtain a cream.

Grease four moulds and sprinkle with maize flour.

Fill in with the polenta cream the moulds till to half of their height.

With the help of a spoon, make a hollow in the centre of the polenta, pour a tablespoon squacquerone cream and finish filling the moulds with the polenta cream.