Gradually mix in the fontina and parmesan cheeses, being careful not to boil. Add the shallots and minced garlic and cook for a few minutes, until tender. Fontina is rather mild. This recipe will yield approximately 4 cups of polenta… Whether you're going to picnic. We love the smooth, creamy texture and nutty, rich taste of fontina cheese when paired with full … Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. 3.5 forks (there are two of us - one says three, the other says four)Great taste and creamy texture. Nikki, if I remember correctly, that recipe does call for the polenta to be refrigerated instead of letting it stand at room temperature. First time commenting? The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. YUM! Fontina is a semi-hard, Italian-style cow's milk cheese a milk fat content around 45%, resulting in a rich and creamy texture and a nutty, buttery flavor that gets sharper with age. In a heavy saucepan, combine the stock and cream, and bring to a boil. I wonder if you could use masa harina instead of the polenta? Powered by the Parse.ly Publisher Platform (P3). (I was lazy.) Elise Bauer is the founder of Simply Recipes. It is one of my husband's favorite. Our editors love polenta triangles for appetizers, polenta casserole for family night, and polenta with Italian-Style Beef for those evenings when they crave comfort food. Serve immediately. I added some olives to the tomato sauce and used a mix of cheeses that I had on hand (feta, parmesan, and gorgonzola…) which was a great way to get rid of some odds and ends. Let polenta set until cool. Cut into 24 pieces, and transfer to a rimmed baking sheet brushed with oil. Let stand for 2 hours at room temperature. This dish never made it to my table. Bake at 400° for 15 minutes or until cheese melts and begins to brown. Place another layer of polenta squares over the cheeses. Meanwhile, heat oil in large skillet over medium-high heat. Fresh herbs and creamy fontina cheese up the flavor quota and add even more dimension to the mushrooms. Stir in the half and half, pepper, and basil and heat to almost a boil. I love the idea of being able to hang out in a Tuscan kitchen taking cooking classes for vacation, don’t you? I have made this dish several times, and it is always a hit. Place another layer of polenta squares over the cheeses. Remove polenta from pan; place on a baking sheet coated with cooking spray. Stir until melted. It could be that I erred on the directions, but I don't think so. If your stock doesn’t have a lot of salt make sure you add salt to the cornmeal while cooking. Bake until completely heated through, about 25 minutes. Cheesy Polenta This is comfort food, plain and simple. Baked polenta with fontina cheese, basil and tomato sauce. Tips and suggestions for the perfect polenta: It is not necessary to stir the polenta while baking. ~Elise. Thyme and garlic are subtle flavors, cheese stands out. 4 Bake: Preheat oven to 350°F. ~Elise. This is the only soft polenta recipe I'll ever use: the fontina cheese gives the polenta such a creamy sweetness, and the thyme is divine! Please review the Comment Policy. Thanks for waiting. Thank you for the idea and the inspiration. Learn how to cook great Polenta with fontina and spinach . Slowly … The layers blended together a bit, so it wasn’t pretty like the picture, but it tasted great anyways! The recipe comes from an article on a unique Tuscan farm, Spannocchia, a working farm “eco” retreat, noted for its artisanal salumi. Might work better with Mexican cheeses. Sprinkle with remaining cheese, cover with remaining sauce. I will make this again for sure! is a perfect time for a picnic with friends and family. Your comment may need to be approved before it will appear on the site. Add the nutmeg and salt. I have become a real fan of polenta. I’m hoping to speed up the total required time…, I’ve only made it as prescribed by the recipe. Slowly whisk in the polenta. It was cooked for 1 1/2 hours in a double boiler covered with foil. It tasted horrible and I couldn't resolve the texture (for polenta?!!!) This creamy fontina cheese pasta is delightfully simple, made with only 3 ingredients and ready to serve in less than 15 minutes. I’m eager to try it again, whisk and patience in hand. I noticed that when using cornmeal you have to bake it and refrigerate it overnight to let the cornmeal set up otherwise it is runny. I didn’t and my polenta was very lumpy. Fontina is typically aged for 90 days in caverns that give the cheese its unique and nuanced flavor. Bring 4-1/2 cups water to a boil in a 3-quart saucepan. I have found that is is very forgiving & tasty casserole. What was I doing wrong? Recipe from Bon Appetit magazine, from the Spannocchia farm in Tuscany. https://www.finecooking.com/recipe/caramelized-cabbage-on-creamy-polenta Do you think it would be good to try this with some autumn flavors for Thanksgiving? Baking polenta, tomato sauce and cheese together is a sure winner. Read more about our affiliate linking policy. Bring to a simmer and whisk in polenta slowly. Mix polenta still hot with grated parmigiano, gorgonzola, crescenza, asiago or fontina. This is the only soft polenta recipe I'll ever use: the fontina cheese gives the polenta such a creamy sweetness, and the thyme is divine! Did not have to deal with constant stirring. 1 cup shredded fontina Salt and pepper to taste. Also, for a very soft and creamy polenta… Cut polenta into 12 pieces (or using a round cookie cutter cut into 3-inch inch circles). In a heavy saucepan, combine the stock and cream, and bring to a boil. Make the polenta: In a large saucepan bring a quart of water to a boil, add a teaspoon of salt. A Cook from Berkeley, CA / flag if inappropriate It does have a slightly different taste. Reduce the heat to low and simmer, stirring often, until thick and cooked through, about 10 minutes. Mix in fresh basil, season to taste with salt and pepper. I never made polenta before and learned how important it is to add the cornmeal slowly. 2 Make the polenta: In a large saucepan bring a quart of water to a boil, add a teaspoon of salt. This was my first time making polenta with milk, which made it nice and creamy (I also used 1% which was fine). Unfortunately, it went into the sink disposal and I ended up cooking noodles instead. Try polenta with Fontina fondue. Polenta with cheeses is a must. Polenta's grits-like consistency comes from boiling cornmeal in water. View Recipe: Fontal Polenta with Mushroom Sauté Cook until onions are translucent and carrots just tender (5-10 minutes). toppings. Remove from the oven and let settle for 10 min before cutting into squares. Polenta can be a great base for meats, vegetables and ragus. All photos and content are copyright protected. Spoon the remaining sauce on top and sprinkle with the remaining cheeses. Themes / Creamy polenta with bacon and fontina (0) Cupcake Party. If you prefer mozzarella over fontina, feel free to substitute. I whipped up the polenta first, then refrigerated it while I prepared the rest. Is the 2-hour wait at the end of step 3 necessary? Have these ingredients delivered or schedule pickup SAME DAY! I mushed it up before hand so that I could sprinkle it into the casserole and pretend it did not come from a tube. Sometimes I use meat sauce, and/or add a layer or eggplant or zucchini (slice, bake or broil first), or add any left over cooked meat like cubed/ shredded chicken, turkey or meatloaf. Pour the polenta into the prepared baking dish and smooth the top. I’m a college student so I went to quick route for this recipe. Serve it as a side with some pan fried chicken and some … I also needed to get rid of some romana tomatoes and zucchini. "Every three months, I host a dinner party for the supper club I belong to," says Brianna P. Burks of Salt Lake City, Utah. Hello! Get one of our Polenta with fontina and spinach recipe and prepare delicious … Whisk in polenta. I made this recipe for supper tonight and it was awesome. Reduce heat to medium; cook until polenta is thick and creamy, whisking frequently, about 20 minutes. Drain polenta on a paper towel and lightly season with salt. Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. As wonderful as homemade polenta sounds, I had a tube of pre-cooked polenta in the cabinet so I used that. I also used cornmeal. 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