Polenta is a dish of Italian cuisine. Simply put-it's corn porridge. Polenta was made different: 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 cooked a batch of polenta with two toppings and two kinds of cheeses.
| 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'll need corn grits and water. Let us boil porridge in ratio: one part of groats 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 almost constantly stirred so that it does not burn at the bottom.
- The porridge is cooked. For polenta, we need to shape it. I'll put the porridge in ceramic molds in an even layer and about 2-2. 5 cm high.
- Number of my porridge broke a exactly on 2 forms (see on photo). The size of my mold is 10cm x 17cm. You can take any shape you have in stock. For the recipe, you just then cut the porridge frozen in size. Give the porridge to cool well and it will harden in the form, acquiring its shape.
- For the first filling we need cottage cheese and herbs. Cheese spread in a bowl, finely chop the greens, send to the cheese and connect. The first filling is ready.
- Make the second filling. Pour olive oil into the pan. Since the dish is Italian cuisine it is better to use olive oil. Heat it and spread finely chopped garlic. In a minute sent to the pan the finely chopped red onion. Fry it a little until soft. Add the thyme. Connect.
- Next, send finely chopped meat of boiled chicken. Salt to taste. Stir and the filling is ready.
- Grate the cheese. I'll use the Parmesan. We need cheese for baking.
- The porridge cooled and froze. It is easy to remove it from the form on the Board. Just turn the form, it will "fly out". It turned out we have 2 forms of corn porridge.
- I'll make a batch of polenta for two people and use one form of porridge. Cut the porridge into equal 4 parts. Two parts will miss the first filling, the two parts of the second.
- he pieces are then joined together with different fillings. It turned out here is such a "cake". We need a baking dish or baking sheet. Spread the portions into it. Top sprinkle with Parmesan (hard cheese) and put the form to bake for 10 minutes in a preheated oven at t-180 C. Everything in the polenta is ready and we only need it to brown a little and melt the cheese on top.
- The polenta is ready. Serve.
- Bon appetit.
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