Toç in Braide, which can be translated as “gravy in the farmhouse,” is a tasty dish of Friulian tradition, very simple to prepare, created to offer an alternative to everyday polenta, by enhancing its flavour and energy. It consists of a very soft polenta made of maize flour, with or without the addition of wheat flour, cooked over a very low heat, seasoned with olive oil sludge and some cheese or other ingredients such as seasonal mushrooms or sausage.
