500 grams of ground corn flour in a stone
2 liters of water
20 grams of butter
300 grams of fontina val d'Aosta dop
250 grams of milk
40 grams of butter
3 yolks of organic eggs
salt, black pepper
for the accompaniment
120 grams of mortadella, cut into cubes
Cut the cheese into small pieces and place in a bowl with milk. Cover with plastic wrap and place in refrigerator for at least 2 hours. After the interval,
Prepare the polenta. In a saucepan, bring to a boil the water. then add the flour from above and turn carefully and quickly to avoid lumps. then lower the heat and cook over low heat for about 2 hours. Towards the end add the butter and stir.
Then drained from the cheese milk and put it in a pan where you have previously melted butter. When he assumed an almost creamy consistency, add the egg yolks and cook.
Brown the sausage in a pan gently, being careful not to burn.
Serve the polenta with melted fondue and browned mortadella.