Use fine, non-instant yellow cornmeal. The listed cornmeal has two separate jobs: cooking the polenta and toasting the morchia.
Make ahead Prepare the cheese and grate the malga cheese before starting; finish and serve all three components hot.
Toc in braide with cheese cream
Prep 10 min · Cook 40 min · Yield 4 bowls (4 portions per batch) · Difficulty Medium
Method
Bring the 500 ml water to a boil in a heavy saucepan and add the salt. Pour in the 100 g polenta cornmeal in a thin stream, whisking to prevent lumps. Reduce to a gentle simmer.Bring the 2 cups water to a boil in a heavy saucepan and add the salt. Pour in the 3½ oz polenta cornmeal in a thin stream, whisking to prevent lumps. Reduce to a gentle simmer.
Cook for about 40 minutes, stirring often and scraping the base and corners. The polenta should lose its raw grain taste and remain soft and flowing. Add the reserved hot water a little at a time only if it becomes too firm; keep it warm while finishing the toppings.Cook for about 40 minutes, stirring often and scraping the base and corners. The polenta should lose its raw grain taste and remain soft and flowing. Add the reserved hot water a little at a time only if it becomes too firm; keep it warm while finishing the toppings.
During the last 10 minutes, put both ricottas, grated malga cheese and milk in a heatproof bowl over gently simmering water. Stir until the cheese is melted into a spoonable cream. Do not let the bowl touch the water or the cream boil.During the last 10 minutes, put both ricottas, grated malga cheese and milk in a heatproof bowl over gently simmering water. Stir until the cheese is melted into a spoonable cream. Do not let the bowl touch the water or the cream boil.
Melt the butter in the small pan. When it foams, stir in the remaining 50 g cornmeal. Cook over medium-low heat, stirring continuously, until the meal and butter are hazelnut brown and smell toasted, about 3–5 minutes. Remove from the heat before dark specks turn black.Melt the butter in the small pan. When it foams, stir in the remaining 1¾ oz cornmeal. Cook over medium-low heat, stirring continuously, until the meal and butter are hazelnut brown and smell toasted, about 3–5 minutes. Remove from the heat before dark specks turn black.
Divide the soft polenta between four warm shallow bowls. Spoon the cheese cream over the centre and finish with the hot morchia around and across it. Serve at once.Divide the soft polenta between four warm shallow bowls. Spoon the cheese cream over the centre and finish with the hot morchia around and across it. Serve at once.
