The cheesy polenta, prepared not with water but with good chicken broth and other ingredients, is a hearty, calorie-rich and nutritious first course. Polenta is a popular dish in Northern, Central, and Southern Italy. In the south, it is often made with vegetables, broccoli rabe, or cabbage and potatoes. With minced meat ragout, it is nothing short of perfect. The cheesy polenta with meat broth may be less known but it’s worth trying to prepare this way. It is a nutritious dish and for those who like, it can be accompanied by homemade bread and a good glass of red wine.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 35 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 2 cups Semolina Flour
- 4 cups Chicken Broth
- 2 Potatoes (Medium)
- 3.5 oz Mortadella (Whole slice)
- Butter (A pat)
- to taste Chives
Tools
- Pot
- Wooden Spoon
Preparation
Boil the potatoes with the skin on for about thirteen to fifteen minutes.
Dice the peeled potatoes and mortadella, season, and brown with a pat of butter in a saucepan with chives for two minutes..
Pour the semolina flour into the heated broth in a pot, stirring continuously with a wooden spoon.
Cook over low heat for about twenty minutes.
At the end of cooking, mix the potatoes with mortadella into the polenta and add a sprinkle of chives if desired. Cheesy polenta is a recipe suitable for the cold autumn/winter season.
Cheesy Polenta with Broth Nutritious Calorie-Rich Recipe
Tips for the recipe “cheesy polenta with broth:” If desired, the mortadella can also be replaced with cooked or raw ham. Follow the cooking times indicated on the packaging. Spicy chili powder can also be added at the table for those who wish. Also, come and check out my social media pinterest instagram twitter facebook
