Polenta With Cheese - A Recipe With A Photo Step By Step

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Polenta With Cheese - A Recipe With A Photo Step By Step
Polenta With Cheese - A Recipe With A Photo Step By Step

Video: Polenta With Cheese - A Recipe With A Photo Step By Step

Video: Polenta With Cheese - A Recipe With A Photo Step By Step
Video: Perfect Polenta - How to Make Soft Polenta 2023, May

Polenta with cheese is a simple way to diversify the taste of a traditional dish. Any cheese is suitable, but you can use several


Corn flour - 150 g

Water - 900 ml

Polenta cheese - 150 g

Sprinkle cheese - 5 g

Salt to taste

  • 88 kcal
  • 40 minutes
  • 40 minutes

Photo of the finished dish

Step by step recipe with photo

Polenta with cheese is a recipe for those who love polenta both as a side dish and as an independent dish. A big plus of this dish is that polenta doesn't care what kind of cheese or cheeses you use !!! Well, that is, there is no difference at all !!! Absolutely any are suitable! I usually throw leftovers in there - all sorts of remnants, stubs and half-eaten packages, not yet spoiled, but already having such an appearance that it is somehow inconvenient to put them on the table. Yesterday's dried cut can also be attached to polenta. What you see in my photo is the remnants of mozzarella prepared for pizza, but not used; and the remains of a generally strange cheese: a combination of gorgonzola with ricotta. But you can even take Poshekhonsky! As a result, polenta will either have the flavor of Gorgonzola or the flavor of Poshekhonsky. Cheeses like mozzarella and ricotta, i.e. neutral in taste,almost do not change the taste of polenta, but they change the consistency - it turns out to be softer, softer and more fluffy. All cheeses also contain a decent amount of fat. Accordingly, polenta with cheese is not seasoned with oil in the last step.

Bring to a boil a little more water than the recommendations on the packaging of your polenta flour require. It can be very, very different. Under mine, you need 4 volumes of water for 1 volume of flour (flour and water for polenta are always measured in cups). I will not bore you with mathematics, it turns out that 150 g of corn flour is 900 ml of water. For cheese, you need a liquid polenta.

If you have hard cheese and it is not chopped, then cut it into small cubes or rub on a coarse grater until the water boils there.

Lightly add some salt to the boiled water, pour polenta into it in a thin stream with constant stirring (stir so that there are no lumps left). While the polenta is spitting boiling liquid strongly, it is better to close it with a lid. When it stops splashing, we open it and start to interfere. You need to stir the polenta well.

When the polenta reaches about the consistency in this photo (it is no longer liquid and is somewhat similar to swollen gelatin, take a closer look at the marks on the walls and the texture of the crumbs on the spatula), you can throw in the cheese.

Very carefully mix the cheese into the polenta and continue to cook it over high heat, stirring all the time from the edges to the center. The polenta should not burn. At least in non-stick cookware. Do you see the footprints on the walls have changed in comparison with the previous frame? So polenta changed cheese. Polenta is salted after the introduction of the cheese.

When the polenta begins to behave like a well-kneaded yeast dough (it is easy to separate from the walls and form into a lump), the polenta with cheese is ready. The cauldron is removed from the stove, the polenta is leveled and left to cool until it forms into a cake that can be easily dropped out of the pot. This is checked by separating the edges of the polenta from the walls of the boiler. It usually takes about 10 minutes to cool down. In general, flour for polenta is very different. Therefore, when preparing this dish, it is impossible to name the exact time of this or that operation.

While the polenta is cooling, you can rub some cheese to send the polenta. Although not necessary.

When the polenta has formed into a stable cake, a plate or round board is placed on it …

… and just turn the pot over.

Well, and all this beauty can be sprinkled with cheese on top, if you want.

Polenta with cheese is eaten warm. Maybe, of course, she's not cold either, but in our family she has never lived before …

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