TASTY SLICES
There are many quick and appetizing ways to fix polenta, but they all have one thing in common: polenta must be cut in slices. You can roast the slices on a hot plate or on a grill, fry it in bubbling butter, or just put it in individual fondue pots and cover it with fresh milk. You can have fun spicing up your dishes by giving the polenta different shapes. Lay it out in natural layers (like lasagna) with meat sauce and grated cheese and bake it, or cut it up in cubes and serve it with rabbit sauce of eggs or whatever your imagination can come up with.

FRIED LIVER WITH POLENTA.
500 g of calf liver, 2 eggs, 80 g of bread crumbs, 1 twig of rosemary, 100 g of butter. Cut the liver into strips, dip it into the beaten eggs and then in the bread crumbs flavored with the rosemary, fry it all in bubbling butter, drain it and on paper towels and salt it. Place the slices of POLENTA FURLANINA on a plate, put the liver on top of it, dress with butter and serve. Enjoy this dish with Schioppettio wine, typical of the Friuli region and also known as dark Ribolla, with a slightly tannic taste, but fresh with a full body and decidedly fruity fragrances.

4 CHEESES POLENTA
Cut into cubes 100 g of Swiss cheese, fontina cheese, gorgonzola, mozzarella, and grated parmesan cheese. Melt it all with milk, when melted mix it with the grated parmesan cheese and a sprinkling of ground black pepper, put the POLENTA FURLANINA in a soup plate and dress it with the 4 cheese sauce and serve.
Accompany it with traditional red Cabernet wine which has intense fruit and floral fragrances, soft and harmonious.

POLENTA CANAPES WITH CUTTLEFISH
500 g of cleaned cuttlefish, 2 cloves of garlic, 3 anchovy filets, 20 g of capers, salt, pepper, white wine
Brown the garlic in olive oil, add the anchovy filets and melt them, add the cuttlefish soaked in white wine and let the wine evaporate, add the capers and finish cooking for about 15 minutes. Salt and pepper, arrange the POLENTA FURLANINA on a plate and cover them with the cuttlefish and sauce.
A good match with this is Soave classic superior, a fragrant wine with a slightly acid dry fruity bouquet but with a soft flavor.

SUGGESTIONS FOR PREPARING GNOCCHI:
FURLANINA corn-flavored gnocchi are great when dressed with sauces of game or asparagus.
FURLANINA pumpkin-flavored, dressed with the classic butter and sage and covered with smoked ricotta cheese.
FURLANINA potato drops, worked over a live flame with your choice of sauces.