Polenta is a dish of Italian cuisine. Simply put, it is corn porridge. Polenta was prepared in different ways: soft and hard, baked, cut into pieces and fried. The dish eventually turned into a gourmet dish and is included in the menu of many restaurants. Today I made a portion of polenta with two fillings and two types of cheese.
| Cook Time | 60 minutes |
| Servings |
Ingredients
Corn porridge:
- 1 glass Corn grits 200 ml glass capacity
- 2,5 glasses Water 200 ml glass capacity
- Salt to taste
The first filling:
- 4 tablespoons Cottage cheese
- 2 twigs Greens dill, parsley
The second filling:
- 1 tablespoon Olive oil
- 1 clove Garlic
- 1 piece Onion red
- 200 gram Chicken fillet boiled
- 0,5 teaspoon Thyme
- Salt to taste
- Black pepper to taste
For baking:
- 30 gram Parmesan or another hard cheese, your favorite
Ingredients
Corn porridge:
The first filling:
The second filling:
For baking:
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Instructions
- We will need corn groats and water. Let's cook porridge in the ratio: one part of cereals to two and a half parts of water. When cooking porridge, salt to taste, do not forget about the filling and cheese. Cook the porridge for 20 minutes. It is very thick, and when cooking it needs to be stirred almost constantly so that it does not burn at the bottom.
- The porridge is cooked. For polenta, we need to shape it. I will put the porridge in ceramic molds in an even layer about 2-2. 5 cm high.
- The amount of my porridge turned out to be exactly 2 forms (see the photo). The size of my uniform is 10 cm x 17 cm. You can take any form that you have available. According to the recipe, you simply cut the frozen porridge to size. Let the porridge cool down well, and it will harden in the form, acquiring its shape.
- For the first filling, we will need cottage cheese and herbs. We put the cheese in a bowl, finely chop the greens, send them to the cheese and combine them. The first filling is ready.
- Prepare the second filling. Pour olive oil into the pan. Since the dish belongs to Italian cuisine, it is better to use olive oil. Heat it up and sprinkle with finely chopped garlic. After a minute, we send finely chopped red onion into the pan. Fry it a little until soft. Add thyme. Plug.
- Next, we send finely chopped boiled chicken meat. Add salt to taste. Stir, and the filling is ready.
- Grate the cheese on a coarse grater. I use parmesan. We will need cheese for baking.
- The porridge cooled and froze. It is easy to take it out of the mold on the board. Just flip the form, it will "fly out". We got 2 forms of corn porridge.
- I will prepare a portion of polenta for two and use one form of porridge. Cut the porridge into 4 equal parts. The first filling is not enough for two parts, for two parts of the second.
- then the pieces are joined together with different fillings. It turned out to be such a "pie". We will need a baking dish or baking tray. Put the portions into it. Sprinkle parmesan (hard cheese) on top and put the form to bake for 10 minutes in a preheated oven at t-180 C. Everything you need for polenta is ready, we just need it to brown a little and the cheese on top melted.
- Polenta is ready. To serve.
- Bon appetit.
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