120 minutes
Cooking time
50 minutes
Doses for
2 persons


  • 200 g corn flour
  • 1 L water
  • 100 g Frescopecora Bio
  • 80 g porcini mushrooms
  • 1 garlic clove
  • thyme
  • e.v.o. oil
  • salt
  • pepper


Pour water, salt and two tablespoons of olive oil into a saucepan and heat over high heat. When the water boils, slowly add the corn flour whisking continuously. Reduce heat and cook for about 50 minutes stirring frequently with a spoon until polenta is creamy, then remove from heat and pour in the baking pan. Chill for several hours. Meanwhile gently clean the mushrooms and cut them into 5 cm slices. Drizzle a tablespoon of olive oil into a pan, add an unpeeled garlic clove and thyme. When the garlic begins to sizzle add the mushrooms, season with salt and pepper and
cook for a few minutes. Once cool, cut the polenta into little circles, then cut the Frescopecora into 5mm slices. Create many layers alternating the polenta circles, the Frescopecora slices and the sautéed mushrooms. Lay the little towers on a lined baking sheet and bake at 200 °C until cheese is melted. Sprinkle with black pepper and serve warm.

What is needed
non-stick saucepan
non-stick pan
baking pan 10 cm
wooden ladle
oven pan
baking paper