Scarmorza sweet potato polenta

Ingredients for 4 servings:

• 1 large sweet potato(s)
• 180 g polenta semolina
• 1 handful of mountain cheese (Scarmorza), diced
• 400 ml vegetable stock
• 50 ml milk

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Peel and dice the sweet potato, and boil until soft. Combine the vegetable stock and milk in a saucepan and bring to a boil. Add the polenta and simmer over low heat with the lid on for 15 minutes, until it’s no longer too grainy. Add water if necessary. Dice the scarmorza cheese to make about a handful. (The remaining cheese can then be eaten cold as a topping, for example, with the warm porridge.) Puree the soft-cooked sweet potato and add it to the polenta along with the handful of scarmorza cheese. Stir vigorously until the scarmorza has melted and a creamy polenta has formed. Serve the polenta with braised mushrooms and vegetables, as shown in the pictures, or as a side dish with meat.