La Mosa
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Strada della Mela

“La mosa” (Special polenta)

First course


  • 1,5 l di latte
  • ½ l di acqua
  • 3 pugni farina gialla da polenta
  • 4 cucchiai di farina bianca

In an iron pan bring a litre and a half of milk and 1/2 litre of water to a boil, salt lightly and add the polenta flour gradually stirring constantly. Whisk 4 tablespoons of sifted white flour in a little milk to make a dense batter; add this mixture to the polenta a bit at a time until a creamy consistency is reached.   
Cook for 30 – 40 minutes leaving a nice crust on the bottom of the pan.  
Before serving add plenty of browned butter on the polenta surface.