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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


Roast Goose

Autumn in Slovakia belongs to goose feasts, with their long tradition especially in the Small-Carpathian region. Breeding of geese and goose feasts in Slovakia have about a hundred year long tradition that is related to the southern regions of our country. The tradition of roasting goose came to Slovakia from German-speaking countries, especially Austria and Germany, where it is associated with the feast of St. Martin. In Slovakia, it was mainly established for economic reasons because selling roasted goose at the local markets was the activity of Slovak housewives, which in this way improved the household budget. Gourmets from various parts of the country began to search for places where the best goose came from (Chorvátsky and Slovenský Grob). Another reason for the emergence of this habit was just to the South of Slovakia with plenty of small rivers and brooks ideal conditions for breeding geese.


  • 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