Soft Polenta with Soft Cheese and Browned Butter

Toc’ in Braide

Preparation info
  • Serves


    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

This is one of the real classics of the cuisine of Carnia. The ingredients are the simplest, the preparation is easy if you are attentive, and the results are gratifying. To say that this is polenta and sauce only begins to hint at how good it is. Typically Toc’ in Braide is served as a first course.


For the Polenta

  • ¾ cup/175 ml whole milk
  • Pinch salt
  • H


First, make the polenta. In a large heavy saucepan, bring ¾ cup/175 ml cold water and the milk to a simmer. Add the salt. With one hand, add the polenta in a continuous stream while stirring continuously with a whisk to break up any lumps. Cook for 30 minutes over medium-low heat. During the cooking, stir continuously with a whisk (this is different from the standard polenta recipe). The