TOC ' in braide

Chef Marco Talamini explains the preparation of Toc ' in braide, traditional recipe.
Toc ' in Braide or, as it was translated, "the dip", a tasty and simple dish, which originated in the tradition with the aim of making the daily polenta more flavorful and refreshing.
The choice of cornmeal, rather crude type, helps to maintain the rustic character of this recipe. The cheeses can be chosen according to taste, more or less delicate, always within the classic types of montasio cheese or dairy products.
You put to boil the water and the milk in a saucepan, suitable to prepare the polenta. When the simmering water salt and pour in the cornmeal, stirring with a whisk to avoid lumps. You will get, after a half hour, a polenta that should be quite soft but not runny.
So do you melt cheese in milk, whisking or blending everything to obtain a cream.
The sludge is obtained by melting the butter in a pan and add the cornmeal, stirring and basking on everything until it reaches a hazelnut color. Finally we put the pot on top of one another, in order the polenta, cheese cream and sludge.
Depending on the season you can accompany other dishes or aggiunvere other ingredients above the Toc ' in Braide, like sausage sauce or mushrooms or asparagus tips. As may be appropriate pairing a white wine such as Malvasia or Sauvignon vert.