Cut the Gorgonzola Gran Riserva Leonardi Igor into small pieces. Bring to a boil
Boil a pot of water, adding a spoonful of oil and salt.
When it reaches boiling point, add the corn flour little by little, stirring constantly.
avoid the formation of lumps. Cook, stirring constantly, following
follow the instructions on the package. When cooking is almost finished, add
Leonardi Igor Gorgonzola Gran Riserva in pieces.
Melt the butter in a saucepan and season it with grated nutmeg.
moment. When it starts to foam, add the sage leaves and leave them
fry until crispy.
Set aside the melted butter and dry the sage leaves with paper towels.
Pour the polenta into four single-serving plates.
Sprinkle with grated cheese, add the melted and flavoured butter
with nutmeg and serve very hot.

300 g of corn flour for polenta
1 liter of water
250 g of Gorgonzola Gran Riserva Leonardi Igor
80 g of butter
qb oil
grated cheese to taste
nutmeg to taste