Start a Sunday with a test of counseling in Italian. Finish this Sunday with a ‘Crostata di polenta integrale con formaggio e broccoli’.

Yes, I’m still capable to do an exam 😉. Lots of questions responded with a lot of words in Italian, hoping to have given the answer belonging to the correct question.

The blog post of today is inspired by the monthly magazine of ‘my’ supermarket.

Boil 120 grams of whole weat polenta in salted water, following the instructions. Add a drizzle of olive oil and pour on baking paper in a small oven tray. Allow to cool down and to become firm.

In the meanwhile, blanch 500 grams of broccoli. Drain.

Put the polenta in the oven at 200° for 20 mins until golden brown.

Chop and fry a small red onion and 2 garlic cloves. Add 250 grams of mushrooms. Add 50 ml of white wine and allow to evaporate. Add the broccoli and 1 table spoon of savory, pepper and salt.

Spread the vegetables and 100 grams of chopped fontina cheese on the polenta.

Put back in the oven at 160° for 10-15 mins, until the cheese has melted.

Serve and enjoy a relaxing Sunday evening.


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