• 250 g bramata (coarse-grained polenta)
• 1 litre bouillon
• 150 g alp cheese, grated
• 2 tbsp butter
• Salt and pepper
• Salsiz (optional)
• Sage or thyme
Bring the bouillon to the boil in a large saucepan. Reduce the heat somewhat and pour in the polenta gradually while stirring. Let the polenta simmer for about 40 minutes so that nothing gets burnt and the polenta becomes nice and creamy.
Add butter and the grated alp cheese, and stir until the cheese is melted. Season with salt and pepper.
If including salsiz, cut it into thin slices and spread on the polenta.
Sprinkle with crispy fried sage leaves or thyme and serve with seasonal vegetables or a salad.