Polenta with two types of cheese
Votes: 1
Time: 45 min.
Complexity: easily
Quantity: 1.4 l.
Complexity: easily
Quantity: 1.4 l.
This delicate polenta becomes even creamier and more chewy when combined with two types of cheese: aromatic Parmesan, which adds a hint of umami, and soft fontina for a creamy flavor. If the polenta is too thick, thin it with a little water. Serve hot.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/4 cups polenta
- 220 g chopped fontina
- 2 tbsp. l. grated parmesan
We recommend
Recipes with similar ingredients: corn grits, polenta, Fontina cheese, Parmesan cheese
Cooking the dish according to the recipe:
- Combine 3 cups each chicken broth and water with 1/2 teaspoon coarse salt in a saucepan and bring to a boil. Gradually add 1 1/4 cups polenta; reduce heat to low and simmer, stirring occasionally, for 1 minute. Cover the polenta and cook, stirring occasionally, until thickened, about 35 minutes.
- Stir in up to 1 cup of water, bringing it to a creamy consistency. Add 220 g of chopped fontina and 2 tbsp of grated Parmesan and stir until the cheeses are melted.
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