Creamy Polenta with Egg Yolk & Cheese Fondue | TMix+
Starters, Suppers, Soups & Sides

Creamy Polenta with Egg Yolk & Cheese Fondue

Time: 53 minutes in the Thermomix
Yield: 4–6

If you were to take a seat at Milan’s La Trattoria Masuelli San Marco and made your way through the seasonal menu of local delicacies, under the heading La nostra tradizione (“our tradition”) you would find the PUF for 18 euros.

PUF stands for Polenta Uevo Fondute, which translates to Polenta Egg Fondue. This rustic eatery, established in 1921, does like no other place… except maybe your own kitchen, with the help of your trusty Thermomix.

This is a rich recipe full of flavour and cheesy goodness. In Italy it is classed as a “second course”—a second entrée before main course. It is warming, hearty and delicious on a cold evening with a glass of shiraz.

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Creamy Polenta with Egg Yolk & Cheese Fondue