Bring salted water to a boil and prepare the polenta using pre-cooked flour, following the manufacturer’s instructions. Cook the cotechino according to the package instructions, then slice it and quickly sauté it in a pan with a drizzle of extra virgin olive oil and a few rosemary leaves.

Once the polenta is cooked, transfer it to plates, using a pastry cutter to shape it into a circle about 3 cm high. Melt 150 g of Leonardi Gran Riserva Gorgonzola with a few tablespoons of milk until creamy. Cut the remaining Gorgonzola into cubes.

Cover the polenta with the Leonardi Gran Riserva Gorgonzola fondue and a few cubes of cheese, place two slices of cotechino in the center and serve. Enjoy your meal!

200 g of pre-cooked polenta flour
water and salt
1 already cooked cotechino
200 g of Gorgonzola Gran Riserva Leonardi
a few spoonfuls of milk
Extra virgin olive oil
Rosemary