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.
- 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.
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