Baked Polenta with Cheese Recipes. A Great Dish for Winter Days
However simple, a freshly-out-of-the-oven dish is just the thing to savor in the cold winter days. Here are 3 easy-to-make baked polenta with cheese recipes that will make your family or guests lick their fingers.
Baked polenta with cheese recipes. Crusted
Ingredients:
- 9 oz corn flour
- 42 oz water
- 9 oz butter (82% fat)
- 3 oz cream (20% fat)
- 1 oz mozzarella or cheddar (tilsit, emmentaler, gouda)
- salt, pepper
- 1 oz parmesan (optional)
Preparation:
Boil 42 oz water in a pot with a pinch of salt. When the water boils, gradually add cornflour and continuously mix to avoid clotting. Polenta will begin to splash, so, reduce heat and ceaselessly mix with a wooden spoon (the whisk will bend).
When it boiled and gained the desired consistency, thick but not too flowy, remove it from the stove and let it cool for a while, mixing it from time to time. Then add the butter, cream, pepper (if you like) and grated parmesan (optional). Mix them well.
Butter-smear an oven tray. Put half of the polenta in it, layer it well, with your hand or a spoon, then grate half of the mozzarella over it. Add another layer of polenta and coat with the remaining mozzarella.
Put to bake for 20-25 minutes at 350 degrees (medium-high for gas cooker). You’ll just have to check when the toasty cheese crust forms.
Credits: savoriurbane.com
Baked polenta with cheese recipes. Cheese and eggs
Ingredients:
- 9 oz corn flour
- 34 oz water and milk (or just water)
- 4 eggs
- 2 oz butter
- 7 oz cheese
- table salt
- 7 oz cream
Preparation:
Prepare the polenta from water and milk (or just water), corn flour and a pinch of salt.
Butter-smear an oven tray and, using a spoon, add a layer of polenta, then equal layers of grated cheese and butter cubes. Add a final layer of polenta and press with the backside of a spoon to form some pockets into the polenta. Put some butter (pea-size) and an egg in every pocket. Salt the eggs and put to bake at 340 degrees. When the egg white is done, you can take it out of the oven. Best served hot, with cream.
Credits: retete-cochete.ro
Baked polenta with cheese recipes. Cheese and bacon
Ingredients:
- 10.5 oz corn flour
- 9 oz sheep cheese
- 9 oz bacon
- 2 oz butter
- 2 oz cream
- 1-2 peperoni
- 2-3 spoons ketchup
- fresh parsley
- salt, pepper
Preparation:
Make the polenta, not too thick, from corn flour, 51 oz water and a pinch of salt.
Cut the bacon into thin slices or small cubes and fry pan them. If it’s not fat enough, you can add a spoon of oil.
Butter-smear a deep heat-resistant tray, add a layer of polenta (not too thick), half of the bacon, then a layer of polenta again, half of the grated cheese, the remaining bacon, and cover with a final layer of polenta. Carefully add the polenta layers with a wet spatula and don’t forget to place some butter cubes here and there. Sprinkle with cheese, add the thinly sliced peperoni, the butter, and put to bake in pre-heated oven, at medium heat,
for about 20 minutes.
When serving, garnish with parsley, one spoon cream and decorate with few ketchup drops.
Credits: nicuvar.wordpress.com
