Chef Paolo Pettenuzzo
Ingredients
- 200 gr plain flour
- 100 gr polenta flour
- 140 gr butter (better if clarified)
- 100 gr blueberries
- 1 nr egg
- 1 pack baking powder
Preparation
165°C for 21-23 mins, Convection, 30% umidity
Notes: When Italian Polenta becomes the secret ingredient of a wonderful sweet.