Matuescia – Polenta Con Erbe E Formaggio* – Ticino

*Polenta with herbs and cheese

Bring the beef broth to a boil. Sprinkle in the cornmeal and stir for 10 min. Turn out onto a board. Put polenta slices, finely chopped leaves and cheese in layers in a greased baking dish. Finally sprinkle with cheese. Cover with aluminum foil or possibly a lid and bake in the oven at a moderate temperature for about 1 hour.

“Matuescia” used to be made in a high copper mold after baking bread in a wood-burning oven.

balsamita or Tanacetum balsamita) is used, it differs from the tansy (Tanacetum vulgare) by the non-pinnate leaves and a more pleasant aroma.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they are also characterized by a fresh taste!

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