Polenta with cheese

0.9k - 120 минут 3 порции

Italian polenta (in the countries of the former USSR similar porridge called Mamaliga) is a porridge made out of corn, the cooking method which remains practically unchanged for several centuries. But the options for the use of polenta is becoming more and more. It can be eaten cold, hot, sweet, salty, spicy. The neutral flavor of the polenta allows you to make it a basis for various dishes. On the website there are several options of polenta with cheese, but I offer several different option.

Ingredients for Polenta with cheese

Step by step instruction of cooking Polenta with cheese

Шаг 1

Set of products for cooking polenta is not great.

Шаг 2

Finely chop the greens.

Шаг 3

Thoroughly mash with a fork cheese with blue mold.

Шаг 4

Add the soft cheese, parsley, dry thyme.

Шаг 5

All grind until smooth.

Шаг 6

Hard cheese grate on a coarse grater.

Шаг 7

Boil in a large pot a pint of water, add salt and pour the corn grits. I used the quick cooking grits for cooking which is enough 2 minutes. In any case, interfere with the rump, which quickly thickens very hard, but necessary.

Шаг 8

Rectangular form grease with butter.

Шаг 9

Put in the form of polenta, a layer of about 2 cm, flatten with a wet spatula. And leave to cool for about an hour.

Шаг 10

After an hour, carefully cut into 6 (this is my version, you can have more) identical pieces.

Шаг 11

On a baking sheet covered with baking paper put the pieces of polenta. Lubricate each piece of cheese mass.

Шаг 12

And connecting in pairs, lightly press with your hands.

Шаг 13

Sprinkle the pieces with grated cheese. Close to dining spoon leftover cheese, they make a great cheesy chips, which will adorn portions of polenta.
Send a baking sheet in an oven preheated to 190*C for 15 minutes.

Шаг 14

Serve hot, garnished with cheese chips and greens.