The Bontà di Stagione kitchen never stops and has lots of new things in store for this early fall!

Here comes a new dish, ready to be served on your table: the polenta and gorgonzola, prepared for you with stone-ground whole corn flour and gorgonzola cheese. The 350-gram package is perfect as a single dish, but if you want to invite a friend over, you can use it as a side dish for two! A real
treat, ideal to enjoy with the early cold weather and to warm the palates on winter evenings.You can find it in the refrigerated counter and it is ready in just 3 minutes in a frying pan or microwave, or if you are a lover of tradition you can heat it in the fujot.
The recipe was created for us by the Michelin-starred chef Walter Gallo, which recommends serving it as a side dish with a stew, with stewed cod or on a toasted bread crostone. It is also recommended to be paired with an arugula puree, enriched with extra virgin olive oil, or with grilled sausages.

But the news doesn't end there: if you are a lover of the pasta and chickpeas, then you can't miss the new 350g single-portion! It is a perfect dish for your lunch break because it is nutritionally balanced, with carbohydrates and protein, and very tasty. After heating it up in the microwave or in a frying pan, our chef recommends adding a tablespoon of raw extra virgin olive oil and a sprinkle of pepper, or toasted croutons--goodness guaranteed!

Also changing guise is the mashed potatoes with cheese, with toma del cunese and grana padano cheese, which I've given a makeover to: you can find it in the refrigerated counter... along with its vegan version, without milk and with only extra virgin olive oil, to please everyone!