Italian corn polenta with cheese

Name: Italian corn polenta with cheese
Total time: 50 min
Yield: 2
Ingredients: 100 g Corn grits; 400 ml Water; to taste Salt; to taste Parmesan; 10 g Butter

Crispy polenta made from classic ingredients with cheese in the oven. Quite a time-consuming dish to prepare. You won’t be able to leave him to cook on the stove and do chores around the house; your constant active presence will be required. But it is really very tasty, so when you cook it, make more at once. The finished polenta can be packed in a container or film and stored in the refrigerator for a couple of days, and before eating, simply heat the dish in the oven or in a frying pan with a little butter. This is a wonderful snack and a delicious hearty breakfast for the whole family! My family liked polenta :) What’s also great about this dish is that polenta can be prepared in a variety of ways. Surely over time you will have your own branded version.

98

2415

Natalie Williams

Recipe author

Calories

204kcal

Protein

5g

Fat

5g

Carbs

38g

*Nutrition per serving

Ingredients

Servings: 2

100g

400ml

to taste

to taste

10g

Step-by-step preparation

Cooking time: 50 mins

STEP 1
We prepare all the necessary ingredients. Place water in a thick-bottomed container (pot or frying pan - like mine).
STEP 2
The cheese needs to be grated.
STEP 3
When the water boils, gradually add the cereal, stirring constantly so that the grains do not stick together.
STEP 4
Switch the heat to minimum and continue stirring. If everything is ok, in the first 4-5 minutes the cereal will absorb all the water.
STEP 5
When the mass thickens enough to be able to hold a spatula (this will happen 25-35 minutes after the start of cooking), remove the pan from the heat.
STEP 6
Place the finished cereal on a board and give it a shape.
STEP 7
I decided to make the polenta into a flower shape, so I first tamp it down to create a relatively flat sheet.
STEP 8
And then I cut out blanks from this sheet with a mold.
STEP 9
Place the pieces on a baking sheet, put a little butter on each and sprinkle with cheese. The cheese should remain on the surface and not crawl over the edges - otherwise it will burn during baking. There is no need to grease the baking sheet itself with oil. Heat the oven to maximum, put the baking sheet with polenta in it and switch it to 100 degrees. After 15-20 minutes, the cheese will melt and the polenta will be covered with a crispy crust. Turn off the oven and after 5 minutes you can serve!
STEP 10
Here is a version of polenta for those who have high cholesterol and who cannot eat dairy products. Silicone molds were used to shape and bake in the oven, with caramelized pear and a little honey on top.
STEP 11
Bon appetit)
STEP 12
Bon appetit)
STEP 13
Bon appetit)

Comments on the recipe

Ira

21.10.2023

4.6

MiracleWaterfall is so delicious. I did something like this, but I fried the pieces in a frying pan in oil, and then coated each piece with garlic, water and salt - that’s the sauce. That's also an option! Thanks for the recipe!