Cheese polenta is a tasty, warm and comforting dish, easy and quick to make.
Polenta is an extremely versatile food made from cornmeal mixed with water and cooked.
There are different variations depending on the type of flour used. There are various types of polenta, including the instant cooking one that cooks much faster than the traditional one because the cornmeal has already been pre-steamed, while classic polenta is made with raw cornmeal and therefore requires longer cooking.
In the following recipe, instant polenta cornmeal is used for very quick cooking which, when combined with cheese, becomes a tasty, very fast and irresistible dish, perfect for colder days.
Read how to make cheese polenta with the easy and quick recipe below, as usual, right after the photo 😉
You might also be interested in the following recipes with polenta:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 10.5 oz instant cornmeal
- 6.3 cups water
- 3.5 oz gorgonzola
- 3.5 oz fontina
- 3.5 oz asiago
- parmesan (grated)
- extra virgin olive oil
- salt
Preparation of Cheese Polenta
In a large pot, pour the water and bring it to a boil (for the exact doses of water and cornmeal for polenta, also adjust according to the instructions on the package).
Once boiling, add a tablespoon of extra virgin olive oil, salt and, stirring with a wooden spoon, the instant polenta cornmeal poured in a light stream.Cook according to the instructions on the polenta cornmeal package.
Cut the asiago and fontina into pieces.
When the polenta is ready, add half of the diced cheeses, half of the gorgonzola using two teaspoons, and some grated parmesan and mix thoroughly.Distribute it in four bowls and complete with the rest of the cheeses, dividing them equally among the four portions, in the center of the bowls.
Serve your cheese polenta immediately, piping hot.
Notes
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