In a bowl mix the Grana Padano Grated Cheese “Cascine Emiliane” with mascarpone until you have a thick and soft cream, season it with two three pinches of just grated nutmeg.

Prepare the desired quantity of polenta, with a rather firm consistency, by adding the maize flour to one litre of water, stirring continually for about 45 minutes. Just before removing from the heat, beat to a creamy consistency with 50 g of butter and the Parmigiano Reggiano Grated Cheese “Cascine Emiliane”.