Soup with Pulses and Cereals accompanied by polenta mounds

Bring a liter of water to the boil in a large pan. As soon as it begins to boil, add salt and sprinkle in the maize flour for polenta, mixing carefully with a whisk. Cook over a gentle heat, mixing often to avoid lumps forming. It will take about 40 minutes.

Once cooked, transfer the polenta to a bowl and season with a drizzle of Italian Extra Virgin Olive Oil and the grated Parmigiano Reggiano P.D.O.. Mix to blend the ingredients and transfer into four molds to create the pasta mounds. Leave aside for a couple of minutes.

Heat a jar of Soup with Pulses and Cereals over a gentle heat for about 5 minutes, mixing occasionally. This will be served with the polenta mounds.

Place a large spoonful of Soup with Pulses and Cereals in a soup plate. Take the molds and gently release the polenta mounds on top of the soup. Add another spoonful of Soup with Pulses and Cereals on top of the polenta, along with a drizzle of  Extra Virgin Olive Oil and a few shavings of Parmigiano Reggiano.