Polenta pie with leaking heart of Squacquerone of Romagna D.o.p.
PREPARATION: for 4 people 25 minutes
300 g of polenta prepared the day before
150 g of Squacquerone di Romagna D.o.p.
20 g butter
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.