Smoking hot Val di Sole Polenta with Casolèt and Mortandela
Bring 1 litre of salted water to the boil, then pour in 200g of Val di Sole polenta flour and whisk everything together. Cook for 40 minutes and then add 50g of Casolèt cheese.
Meanwhile, cook a few slices of Mortandela in a hot frying pan, turning it so that it cooks on both sides, add a splash of Groppello di Revò to the meat in the hot pan, followed by a knob of local Malga butter.
Serve the polenta onto a plate and decorate it with the cooked Mortandela and the remaining sauce from the pan.