Trentino Mountain Cheese Polenta can be enjoyed in every mountain lodge, with a variety of versions that make it delicious everywhere. The original recipe uses mountain cheese, but in its absence, you can easily use fontina cheese. After a 3280-foot climb, enjoying this oven-baked polenta was like being reborn…
To make this preparation quick and easy, I recommend using good instant polenta, preferably from organic farming.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- 1.5 cups coarse cornmeal or instant polenta
- water (check the cornmeal package)
- 9 oz fontina (mountain cheese)
- 1.75 oz grated parmesan
- 7 oz butter
- to taste salt and pepper
Tools
- Pot
- Hand whisk
- Wooden spoon
- 4 Mini baking pans oven-safe
Preparation
First of all, organize your workspace, with all the ingredients already measured, so you have everything at hand.
Fill the pot with the needed amount of cold water and add the cornmeal gradually while stirring with a hand whisk to prevent lumps.
Put it on the stove, cook for about 40 minutes if using traditional polenta, otherwise, 4-6 minutes for instant polenta, stirring constantly with a wooden spoon to prevent sticking.
Once cooked, still in the same pot, add the rest of the ingredients and mix well.
Portion it into mini baking pans and place in a preheated oven at 400°F for about 10 minutes.
Serve your Trentino Mountain Cheese Polenta hot, and if you like, with some seed bread slices.
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