Fried polenta with cheese
Votes: 2
Time: 1 hour 10 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 338, total fat 14 G., saturated fats 7 G., proteins 9 G., carbohydrates 44 G., fiber 2 G., cholesterol 33 mg, sodium 294 mg, sugar 4 G.
Calories 338, total fat 14 G., saturated fats 7 G., proteins 9 G., carbohydrates 44 G., fiber 2 G., cholesterol 33 mg, sodium 294 mg, sugar 4 G.
This recipe takes polenta in an unexpected direction: instead of cornmeal, it's now golden, crispy, French-style sticks that make a delicious side dish for any meal, adding a restaurant-style flair. They can also be served as an appetizer with dipping sauces.
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 1/3 cups whole milk
- 2 cups polenta
- Extra-virgin olive oil, for greasing
- 0.5 cups grated Gruyere
- 3 tablespoons unsalted butter
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Recipes with similar ingredients: polenta, milk, Gruyere cheese
Cooking the dish according to the recipe:
- Bring 7 cups of water to a boil in a large saucepan. Combine 4 cups of hot water and milk in a heatproof bowl (the bowl should fit over the saucepan). Gradually add the polenta and 2 tablespoons of salt. Cover the bowl tightly with foil and set it over the simmering water; make sure the bottom of the bowl doesn't touch the water. Cook until the polenta is very thick, 20 minutes. Meanwhile, grease a 9-inch (22 cm) square baking dish with olive oil.
- Add the cheese and butter to the polenta. Place it in the prepared pan and refrigerate until completely set, at least 2 hours or overnight.
- Preheat oven to 220°C. Cut the chilled polenta into eighteen 4 x 11 cm (4.5 x 8 in) sticks and place on a parchment-lined baking sheet. Brush the sticks with olive oil and sprinkle with salt. Bake until golden brown, 30-35 minutes, turning halfway through.
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