500 gr of Montasio cheese (aged 3 months)
1 large tomato
2 tablespoons of extravirgin olive oil
Skin the tomato, and cut into tiny pieces. Heat the oil over medium heat and add tomato to the heated pan. Salt lightly. Cook the tomato half way and add the cut cheese. The mixture is cooked when the juice of the tomato has absorbed; it must be served immediately with hot polenta.