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Polenta with Cheese

  1. In a pot bring to boiling water and milk with a handful of flour.
  2. Add the salt and then sprinkle lightly the flour in it, stirring vigorously to avoid the formation of lumps.
  3. Boil for about 50 minutes, stirring constantly so as not to make it thicken (if you use the instant polenta you need about 4-5 minutes).
  4. In a small saucepan melt and fry over low heat the butter.
  5. When almost cooked, add the cheese to the polenta and melt perfectly mixing.
  6. Serve hot and add the desired amount of melted butter.


Source: Biella Chamber of Commerce


Eel in Green Herb Sauce

Paling in’t groen or eel in green sauce is a traditional Flemish dish of international renown.The dish developed as many fisherman caught eels in the Scheldt River, with folklore stating that the dish should be prepared with whatever fresh herbs were found on the riverside e.g. parsley, mint, spinach, sorrel and watercress.To many connoisseurs, the sauce is what makes this dish unique. Consisting mainly of the popular leafy green herb chervil as well as sorrel, it is important that these ingredients are added at the last moment of cooking so that sauce retains a bright green color and the flavor is strong and fresh. The fish itself is white and meaty, with a pronounced flavor.



Speculoos is a type of shortcrust biscuit, traditionally baked for consumption on or just before St Nicholasʼ feast (December 6th) in the Belgium, the Netherlands and Northern France. In recent decades it has become available all year round. Speculoos are thin, very crunchy, slightly browned and, most significantly, have some image or figure (often from the traditional stories about St. Nicholas) stamped on the front side before baking; the back is flat. The Lotus brand is one of the most popular. You can also find them covered in chocolate...a real Belgian treat!


  • Ingredients (for 4 or 5 people):
  • 350 g of cornmill flour for polenta (it is possible to use also the instant polenta)
  • 1 l of milk
  • 1,5 l of water
  • 200 g of Toma cheese, sliced
  • 100 g of Fontina or fontal cheese, sliced
  • 100 g of butter
  • Salt to taste