Have you ever tried dressing polenta with stracchino cheese and walnuts? Or even just with stracchino cheese alone?
It’s one of those smart recipes, especially if made with instant polenta, which makes the recipe quick and completely without execution difficulties, which I like so much. And it’s a universal recipe, labelable in various ways, such as:
– Easy recipe. Doable by everyone, from beginners to older children who want to learn to cook, to those who are hopeless in the kitchen or who literally declare they hate cooking.
– Ready in 10 minutes. Really, not just a way of speaking. Actually, using a 2-minute cooking polenta instead of the 8-minute one (typically from a well-known brand) it can be ready practically in the same time it takes to boil the water.
– Recipe for children. Because kids usually love polenta. I remember when my children attended daycare, it was often recommended (during afternoon chats among moms 😊) as a treat to offer those kids who were fussy at mealtime.
– Recipe for the elderly. In this case, obviously, without walnuts. Because it’s a soft meal, very tasty for those with chewing problems.
– And then… Zero hassle recipe! To be prepared strictly when you don’t feel like cooking, or for lunch break when you have little time to cook and don’t want to eat the usual sandwich or toast, which, although delicious, you can’t stand after two consecutive lunch breaks. 😃
Here’s, after this whole introduction since today is Monday, you’ve already understood that this is a recipe from the Light and Tasty section, right? 😃 Today we are proposing again an issue dedicated to “lunch break alone”, given the enormous success achieved last year. And this polenta with stracchino cheese and walnuts, which I cooked for myself and ate all alone a few days ago, is the perfect recipe, and I definitely recommend you try it!
(And anyway, it can be multiplied, when you’re not alone 😉).
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Some variations on the polenta theme: 👇
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.5 cups instant polenta (measured cooked)
- 2.1 oz stracchino cheese
- 3 walnuts
- 2 tsps extra virgin olive oil
- pepper
Tools
- Saucepan
- Spoon
- Nutcracker
Steps
Cook the instant polenta following the instructions on the package.
👉 Instant polenta has a cooking time that ranges from 2 to 8 minutes, rarely 10, depending on the type of flour, whether fine or coarse, and the quality. In any case, it’s always very short.
When the polenta is ready, pour it immediately onto the plate and spread it using the back of a spoon.
Place the stracchino cheese on the polenta in spoonfuls.
Add the roughly crumbled walnuts, which will give the dish a crunchy note.
Finish with a drizzle of raw oil and a sprinkle of pepper.
Since the polenta is very hot, the stracchino cheese will soften immediately.
If you like the hot/cold contrast, this polenta with stracchino cheese and walnuts can be served immediately. Or you can cover the plate with a lid or a dome (like a universal microwave lid) and wait a few minutes until the stracchino cheese is well softened.
Alternatively, you can use an oven-safe dish instead of a regular plate and put it in the oven to broil for about ten minutes.
This way you’ll get a delicious, more wintery dish, which can be enriched with other cheeses, such as gorgonzola, and can also be turned into a great idea for Sunday lunch. 😉
Salt-free Tips
Remember that I cook without added salt.
Today’s tip: there are very few unsalted cheeses on the market, but a stracchino cheese with low salt content (-30%) does exist, although unfortunately, it’s not available everywhere. Those who cannot consume cheese because it’s too salty can consider making homemade fresh cheeses and replacing the stracchino in this recipe with a spread or a homemade fresh cheese.
If you’re interested in reducing or eliminating salt, always remember to:
■ Gradually decrease salt, the palate needs to get used to it slowly and shouldn’t notice the progressive reduction.
■ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
■ Use my salt-free vegetable granulate and gomasio.
■ Prefer fresh foods.
■ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
■ Avoid bringing the salt shaker to the table!
■ Occasionally allow yourself a break from the rule. It’s good for your mood and helps you persevere.
If you don’t want or can’t give up salt:
■ You can still try my recipes, seasoning according to your habits.
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Other Light and Tasty recipes:
Here are the other Light and Tasty proposals all dedicated to your “lunch break alone”: 👇
Carla Emilia: Tasty Eggplant Balls
Claudia: Shrimp Omelette
Daniela: Whole Wheat Bread with Ham Cream and Black Olives
Elena: Warm Chickpea, Mushroom, and Pumpkin Salad
Milena: Five-Grain Bread with Avocado Cream and Smoked Salmon
