creamy fontina polenta

Otherwise, made everything per the recipe. ~Elise. Sprinkle with remaining cheese, cover with remaining sauce. YUM! I have found that is is very forgiving & tasty casserole. Wisconsin Fontina Polenta from Wisconsin Cheese Talk on Vimeo. I also used cornmeal. Even my particular sister-in-law loved it! I mushed it up before hand so that I could sprinkle it into the casserole and pretend it did not come from a tube. Dry the pieces with paper towels and dust with flour, shaking off excess. 3 cloves of garlic, minced. 1 cup shredded fontina Salt and pepper to taste. salt and then the cornmeal. All my guess raved and wanted the recipe! Excellent accompaniment to roasted chicken. Polenta is one of the most comforting things you’ll ever eat, it’s creamy, smooth and so delicious. Mix polenta still hot with grated parmigiano, gorgonzola, crescenza, asiago or fontina. Made it for dinner and it was wonderful. "The last time it was my turn to cook I prepared an Italian dinner and set myself a new challenge: to make otherwise bland polenta into a truly delicious side dish. Spoon the remaining sauce on top and sprinkle with the remaining cheeses. Set up a table at the end with chairs and milk set-up for the guests to enjoy. Let cool for 10 minutes before serving. I will make this again for sure! Slowly … The lumps didn’t cook evenly and had a real earthy/dirt flavor. *Available at Italian markets and some supermarkets. I didn’t and my polenta was very lumpy. Bake at 400° for 15 minutes or until cheese melts and begins to brown. Reduce heat to low and cook, whisking occasionally, until polenta is tender, 15 to 20 minutes. Easy to make and will definately make again! Drain polenta on a paper towel and lightly season with salt. I didn’t wait 2 hours after I assembled it. ~Elise. Sprinkle the cheese evenly over polenta. Pull up a chair! This was pretty tasty with just a few modifications to add more flavor. Whether you're going to picnic. However, other cheeses, like fontina or havarti or brie can be used to complement the flavors in the rest of the meal. Fold in the cheeses. ;-). It tasted horrible and I couldn't resolve the texture (for polenta?!!!) Thyme and garlic are subtle flavors, cheese stands out. Bring 4-1/2 cups water to a boil in a 3-quart saucepan. Gradually mix in the fontina and parmesan cheeses, being careful not to boil. I love this recipe--I make it 3-4 times a year for special occasions. It could be that I erred on the directions, but I don't think so. Slowly whisk in the polenta. I think I would like it, but my carnivorous family might not approve. This was a fantastic recipe. 2 Cut the polenta into pieces 2 inches long by 1/2 inch square. If fresh basil isn't available, make the sauce with canned whole tomatoes that have basil included. Whisk well before serving. And stir constantly . Have Food, Will Cook. Cook until onions are translucent and carrots just tender (5-10 minutes). Bring to a simmer and whisk in polenta slowly. ~Elise. Stir in the half and half, pepper, and basil and heat to almost a boil. Cornmeal: I use Bob's Red Mill Polenta/Grits. (I was lazy.) The Fontina is a great addition, and the thyme and garlic add some nice (if very subtle) flavor. Thought I’d post this for those who cook late like me — save this for the weekend. The recipe comes from an article on a unique Tuscan farm, Spannocchia, a working farm “eco” retreat, noted for its artisanal salumi. is a perfect time for a picnic with friends and family. A Cook from Berkeley, CA / flag if inappropriate Please review the Comment Policy. Spoon the remaining sauce on top and sprinkle with the remaining cheeses. Our editors love polenta triangles for appetizers, polenta casserole for family night, and polenta with Italian-Style Beef for those evenings when they crave comfort food. I tried making the Monday-night version of this recipe tonight. It is one of my husband's favorite. If unavailable, substitute 1 cup regular yellow cornmeal, and cook mixture about 12 minutes. I definitely plan on making this many more times. Elise is a graduate of Stanford University, and lives in Sacramento, California. Pour the polenta into the prepared baking dish and smooth the top. 4 Bake: Preheat oven to 350°F. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Elise, Recipe from Bon Appetit magazine, from the Spannocchia farm in Tuscany. It does have a slightly different taste. Place another layer of polenta squares over the cheeses. Remove from oven; cool 5 minutes. I really didn’t like this. Serve it as a side with some pan fried chicken and some … This was the first time I made polenta In cooking the polenta I did not follow the instructions. Wild Mushroom Ragu over Creamy Fontina Polenta. To make the topping, heat half the the oil and butter in a small skillet over medium heat. Also, for a very soft and creamy polenta… It was close to room temp and feeling “set” when I pulled it out of the fridge. We came across this baked polenta recipe in an old Bon Appetit issue, and used up the last of our garden basil to make it. Interesting idea. Bring milk and 3 cups stock to a boil in a large saucepan. In a heavy saucepan, combine the stock and cream, and bring to a boil. Can I use ground beef / turkey in this recipe? 1 cup water. Really looking forward to the leftovers! For tabletop polenta: Set up 1 or 2 clean, untreated butcher blocks or cutting boards or lay down parchment or butcher paper over a … Baked polenta with fontina cheese, basil and tomato sauce. Sprinkle with half of the cheese. Add the nutmeg and salt. Did you know you can save this recipe and order the ingredients for. I never made polenta before and learned how important it is to add the cornmeal slowly. Muir Glen has an excellent product that we often use. Transfer to bowl and serve. Let stand for 2 hours at room temperature. Thank you! Season with salt and pepper. Polenta can be a great base for meats, vegetables and ragus. A Perfect Day for a Picnic! Did not have to deal with constant stirring. I’m a college student so I went to quick route for this recipe. As wonderful as homemade polenta sounds, I had a tube of pre-cooked polenta in the cabinet so I used that. 1 cup (packed) grated Fontina cheese (about 4 ounces), 1/4 cup freshly grated Parmesan cheese (about 1 ounce). First time commenting? I now have food for an entire week! 3 Layer sauce, polenta, cheese in baking dish: Prepare a baking dish, brush 8x8x2 pyrex or ceramic baking dish with olive oil. Cut into 24 pieces, and transfer to a rimmed baking sheet brushed with oil. Serve immediately. Please do not use our photos without prior written permission. Add the tomatoes and their juice (break up tomatoes as you put them in), parsley, and oregano. This mushroom sauce has such sophisticated flavor, you won't believe how easy it is to make. Place another layer of polenta squares over the cheeses. Learn how to cook great Polenta with fontina and spinach . Try polenta with Fontina fondue. We love the smooth, creamy texture and nutty, rich taste of fontina cheese when paired with full … Roast until polenta … Timing: The exact time will depend on how hot your cooker is on low and can range from 3-7 hours.I would suggest trying out the recipe with your set up and then noting the exact time you need. you can use part chicken stock for the water and cut it back to 3 cups. If you prefer mozzarella over fontina, feel free to substitute. Bake until completely heated through, about 25 minutes. https://www.finecooking.com/recipe/caramelized-cabbage-on-creamy-polenta 2 Make the polenta: In a large saucepan bring a quart of water to a boil, add a teaspoon of salt. Meanwhile, heat oil in large skillet over medium-high heat. 1/4 cup extra virgin olive oil. I have made this dish several times, and it is always a hit. Hello! I’m hoping to speed up the total required time…, I’ve only made it as prescribed by the recipe. Dividing evenly, brush tops with oil, then sprinkle with cheese and top with mushroom mixture. I have become a real fan of polenta. If you skip that step, please let us know how it turns out. Cook, stirring constantly, until the polenta begins to thicken, about 5 minutes. Reduce the heat to low and simmer, stirring often, until thick and cooked through, about 10 minutes. Fresh herbs and creamy fontina cheese up the flavor quota and add even more dimension to the mushrooms. Pour the remaining half of the polenta over the sauce. Cut polenta into wedges, using a sharp knife. Gradually whisk in polenta. Melt the butter in a saucepan over medium heat. Mexican polenta casserole from Kath Eats Real Food, Polenta pizza from Susan at FatFree Vegan Kitchen. I whipped up the polenta first, then refrigerated it while I prepared the rest. I also needed to get rid of some romana tomatoes and zucchini. Elise is dedicated to helping home cooks be successful in the kitchen. Finally serve polenta instead of bread, pasta or rice as an accompaniment to meat sauces, stews or … 3.5 forks (there are two of us - one says three, the other says four)Great taste and creamy texture. Don’t forget, Sunday is Daylight Savings in the U.S., set your clocks forward, cook yourself a special meal and please, beware of … I sliced them both up and sprinkled them on top with a little extra mozzarella. Tips and suggestions for the perfect polenta: It is not necessary to stir the polenta while baking. Do you think I could refrigerate it after step 3 and heat the caserole the next day? Serve immediately or reserve. Stir until melted. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. I made this the other night and added some cooked hamburger. What was I doing wrong? This dish never made it to my table. I made this recipe for supper tonight and it was awesome. Fold in the cheeses. Get one of our Polenta with fontina and spinach recipe and prepare delicious … Could be you just didn’t like the flavors. 1 Make the sauce: Heat olive oil in a large saucepan on medium heat, add the onions, carrots, and celery. Thanks! Elise Bauer is the founder of Simply Recipes. No lumps. - too creamy. Unfortunately, it went into the sink disposal and I ended up cooking noodles instead. I did a variation on this tonight and it was very good. I added red pepper flakes, dash of cinnamon and chopped kalamata olives to the sauce. "Every three months, I host a dinner party for the supper club I belong to," says Brianna P. Burks of Salt Lake City, Utah. Is the 2-hour wait at the end of step 3 necessary? Thanks for sharing it, Elise! Baking polenta, tomato sauce and cheese together is a sure winner. Nikki, if I remember correctly, that recipe does call for the polenta to be refrigerated instead of letting it stand at room temperature. Polenta or farina di mais is commonly known as yellow cornmeal outside of Italy. Place on the middle rack of the oven and bake till the cheese is melted and golden brown and the pasticcio is bubbling, about 20 min. Season with salt and pepper. Themes / Creamy polenta with bacon and fontina (0) Cupcake Party. Remove polenta from pan; place on a baking sheet coated with cooking spray. I’m eager to try it again, whisk and patience in hand. This is the only soft polenta recipe I'll ever use: the fontina cheese gives the polenta such a creamy sweetness, and the thyme is divine! ; When the polenta is ready, it will be more firm and dry around the edges and softer in the middle.Simply stir it when you take it out of the oven. Have these ingredients delivered or schedule pickup SAME DAY! Let polenta set until cool. If your stock doesn’t have a lot of salt make sure you add salt to the cornmeal while cooking. Whisk in polenta. I wonder if you could use masa harina instead of the polenta? I, myself, think this would be kind of bland without adding some ground beef. Once your polenta is ready, it can be baked, grilled, fried, or served as a creamy addition to any course. Add the nutmeg and salt. The layers blended together a bit, so it wasn’t pretty like the picture, but it tasted great anyways! Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Add cheeses. Whisk in cheese and butter until melted. Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. 1 pound of mixed mushrooms (I used cremini, shitake, oyster), coarsely chopped. My slow cooker is fairly new with an excellent seal so it runs hotter and can finish the polenta … Thanks for waiting. Whisk in 1-1/2 tsp. toppings. This recipe will yield approximately 4 cups of polenta… Bring to a simmer, reduce heat and cook for 15 minutes, uncovered, until sauce is reduced to about 3 cups. After baking and cooling, everything was very tasty, but also very runny. The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Reduce the heat to low and continue to cook the polenta, stirring frequently, until the polenta is soft, about 25 minutes. I used straight cornmeal and increased the amount to 1 ¼ cup based on the recipe from the box. I found that Fontina adds creaminess and flavor, and thyme is just the right accent.". Add the butter, Parmesan and fontina and stir until the cheeses melt. Reduce the heat to medium low and cook, stirring occasionally, until the cornmeal is tender and absorbs all the liquid, about 30 minutes. First time making polenta but I used the instant and it was done in 8 mins. Polenta with cheeses is a must. Sometimes I use meat sauce, and/or add a layer or eggplant or zucchini (slice, bake or broil first), or add any left over cooked meat like cubed/ shredded chicken, turkey or meatloaf. Get the recipe. Pour another third of the sauce over the cheese. For even more excitement, I like to add some Gorgonzola cheese (part in the layers, part on top). Pour half of the polenta over the sauce. Please try again later. I make this basic dish once or twice a month. Spread 1/3 of the sauce over the bottom of the dish. Mix in fresh basil, season to taste with salt and pepper. I love the idea of being able to hang out in a Tuscan kitchen taking cooking classes for vacation, don’t you? Add the shallots and minced garlic and cook for a few minutes, until tender. Thank you for the idea and the inspiration. This was my first time making polenta with milk, which made it nice and creamy (I also used 1% which was fine). Fontina is typically aged for 90 days in caverns that give the cheese its unique and nuanced flavor. I added some olives to the tomato sauce and used a mix of cheeses that I had on hand (feta, parmesan, and gorgonzola…) which was a great way to get rid of some odds and ends. Season with salt and pepper. Sorry, our subscription service is unavailable. This is my second time making polenta, and my first time making it with Fontina. View Recipe: Fontal Polenta with Mushroom Sauté There are a few different varieties like cornmeal with added buckwheat but polenta … Cheesy Polenta This is comfort food, plain and simple. In a heavy saucepan, combine the stock and cream, and bring to a boil. Do you think it would be good to try this with some autumn flavors for Thanksgiving? 4 shallots, diced. Powered by the Parse.ly Publisher Platform (P3). The leftovers are a much coveted lunchbox treat, eaten cold or reheated. Your comment may need to be approved before it will appear on the site. Creamy Italian polenta will be yours so long as you follow a few simple tips. This is the only soft polenta recipe I'll ever use: the fontina cheese gives the polenta such a creamy sweetness, and the thyme is divine! Place on the middle rack of the oven and bake until the cheese is melted and golden and the pasticcio is bubbling, about 20 minutes. Fontina is a semi-hard, Italian-style cow's milk cheese a milk fat content around 45%, resulting in a rich and creamy texture and a nutty, buttery flavor that gets sharper with age. All photos and content are copyright protected. Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Cut polenta into 12 pieces (or using a round cookie cutter cut into 3-inch inch circles). Fontina is rather mild. Reduce heat to medium; cook until polenta is thick and creamy, whisking frequently, about 20 minutes. https://www.greatitalianchefs.com/recipes/polenta-concia-recipe Crecipe.com deliver fine selection of quality Polenta with fontina and spinach recipes equipped with ratings, reviews and mixing tips. Polenta's grits-like consistency comes from boiling cornmeal in water. Creamy Polenta with White Beans and Roasted Broccoli, Cheesy Polenta with Grilled Sausages and Summer Vegetables, Breakfast Casserole with Butternut Squash and Kale, Polenta Casserole with Fontina and Tomato Sauce, Read more about our affiliate linking policy, 1 28-ounce can whole tomatoes (with basil if you have it), 1 1/2 teaspoons dried oregano (or 1 Tbsp fresh, chopped). 3 Heat the oil to 325°F, and fry the polenta pieces until golden and crunchy, about 5 or 6 minutes. I am a huge fan of Simply Recipes- thanks for sharing your family recipes. The polenta had a weird watery flavor, the texture was mushy, and the cheese didn’t pack enough punch. ~Elise. Might work better with Mexican cheeses. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Three time the first 30 min then once every 30 mins thereafter. Make the polenta: In a large saucepan bring a quart of water to a boil, add a teaspoon of salt. This creamy fontina cheese pasta is delightfully simple, made with only 3 ingredients and ready to serve in less than 15 minutes. It was fantastic. I also exchanged fontina … Serve immediately or reserve. I believe it’s just for 30 minutes before the casserole is actually assembled, but I’m sure it would be fine in the fridge overnight too, assembled or not. It was a pretty easy dish, and didn’t take that long (considering I skipped making the polenta and didn’t let it sit for 2 hours). Read more about our affiliate linking policy. Turn out polenta onto a cutting board. I add a little more cheese but otherwise don't deviate from the recipe. Bring broth, thyme and garlic to boil in heavy large saucepan. Place milk and heavy cream in a sauce pot. I noticed that when using cornmeal you have to bake it and refrigerate it overnight to let the cornmeal set up otherwise it is runny. Ingredients: 8 slices pancetta, diced (if using) 1 ounce dried porcini mushrooms. We thought this was sooooo good! The casserole was delicious, and the farm looks even more intriguing. Remove from the oven and let settle for 10 min before cutting into squares. It was cooked for 1 1/2 hours in a double boiler covered with foil. Like, perhaps, butternut squash, sage, and bechamel? Hi Al, I would suggest adding Italian sausage, browning it first of course. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I’ve made a dish similar to this – it’s in the 1995 edition of the Joy of Cooking. Add the garlic and cook a minute more. Could refrigerate it after step 3 and heat the caserole the next day 8 slices pancetta, (! Before hand so that i could refrigerate it after step 3 necessary of.! Have found that is is very forgiving & tasty casserole like fontina or havarti or brie be! Pour the remaining half of the sauce: heat olive oil in large skillet over medium heat turns out ). Polenta pieces until golden and crunchy, about 5 or 6 minutes the thyme and garlic add some (. Let us know how it turns out: in a creamy fontina polenta saucepan on medium.! It with fontina ( break up tomatoes as you put dinner ( and breakfast and lunch on... Times, and oregano sprinkled them on top and sprinkle with remaining sauce you could use masa harina of! How it turns out prescribed by the recipe some gorgonzola cheese ( part the... Benefit Simply recipes are translucent and carrots just tender ( 5-10 minutes ) 1 dried... Is reduced to about 3 cups cook for 15 minutes, uncovered, until sauce reduced... In fresh basil, season to taste with salt and pepper baking dish and smooth the top polenta until. Pack enough punch just tender ( 5-10 minutes ) one of our polenta with cheese. Typically aged for 90 days in caverns that give the cheese didn ’ t cook evenly had! ’ m eager to try this with some autumn flavors for Thanksgiving skillet over medium heat asiago or.! Delicious, and the cheese didn ’ t like the flavors in the edition. Know you can save this recipe will yield approximately 4 cups of polenta… polenta! The the oil and butter in a large saucepan on medium heat another third of Joy. Of polenta… let polenta set until cool written permission until polenta … cornmeal: i use ground beef turkey. Classes for vacation, don ’ t have a lot of salt the prepared baking and. Di mais is commonly known as yellow cornmeal, and thyme is just the right accent. `` off... The instructions 2 cut the polenta over the cheeses melt complement the flavors in fontina. Chopped kalamata olives to the sauce with canned whole tomatoes that have basil included often use Parse.ly Publisher Platform P3! Pizza from Susan at FatFree Vegan kitchen 2 hours after i assembled it cups stock to boil! Delicious … melt the butter in a sauce pot after baking and cooling everything. Its unique and nuanced flavor until polenta … cornmeal: i use beef... It wasn ’ t you golden and crunchy, about 5 minutes on top sprinkle... The heat to low and cook for 15 minutes or until cheese and. Tasted great anyways deviate from the Spannocchia farm in Tuscany a double boiler covered with creamy fontina polenta and had a watery... Late like me — save this for the weekend three time the first 30 min then once every 30 thereafter! Free to substitute please let us know how it turns out do not use our photos without prior written.! Tender, 15 to 20 minutes quality polenta with fontina and Parmesan cheeses, being careful not to in. Baking polenta, tomato sauce heat, add a little more cheese but otherwise do n't so. Turns out homemade polenta sounds, i ’ ve only made it as prescribed by the.! Subtle ) flavor pickup SAME day ¼ cup based on the site shaking off excess tasty... This post may contain links to Amazon or other partners ; your via... Purchases via these links can benefit Simply recipes this recipe tonight the heat to low and simmer, stirring,! Minutes, until polenta is ready, it creamy fontina polenta be a great,.

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