Polenta à la Comtoise
A polenta with the delicious flavors of Franche-Comté: Metton of cancoillotte, diced Morteau sausage and grated Comté cheese.
9,866 5/5 (1 reviews)
30 min.
Easy
6 people
6 IngredientsLast modified on: November 10th 2024
For 6 people, you will need:
- 1
100 g cooked Morteau sausage - 2
100 g Comté cheese - 3
250 g polenta meal - 4
1 litre whole milk - 5
200 g metton cancoillotte - 6
salt - Total weight: 1,650 grams
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 7 min.
All in all: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Cut 100 g cooked Morteau sausage into small cubes and set aside.
Stage 2 - 3 min.
Grate 100 g Comté cheese and set aside.
Stage 3 - 7 min.
Bring salted 1 litre whole milk to the boil, reduce heat to "low", and pour into 250 g polenta meal milk.
Stage 4 - 4 min.
Stage 5 - 1 min.
Pour 200 g metton cancoillotte...
Stage 6 - 3 min.
... and stir with a spoon (the whisk is no longer effective once the polenta has thickened), until it has melted.
Stage 7 - 1 min.
Add the grated Comté cheese.
Stage 8 - 3 min.
Stir again to melt.
Stage 9 - 3 min.
Finish with the diced Morteau sausages and mix one last time.
Stage 10
Serve piping hot.
Remarks
You can grill the diced Morteau sausage before pouring it into the polenta for a spicier taste.
Cancoillotte metton is not easy to find if you're not in Franche-Comté in France. If you can't find it, substitute it with classic cancoillotte.
Cancoillotte metton is not easy to find if you're not in Franche-Comté in France. If you can't find it, substitute it with classic cancoillotte.
Keeping: 1 or 2 days in the fridge, protected by cling film, can be frozen.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 140 RDI=50 % | 80 RDI=8 % | 110 RDI=20 % | 1,890 RDI=90 % | 7,910 RDI: 90 % |
| Per 100 g | 8 RDI=3 % | 5 RDI=0 % | 6 RDI=1 % | 110 RDI=6 % | 480 RDI: 6 % |
| Per person | 20 RDI=9 % | 10 RDI=1 % | 20 RDI=3 % | 310 RDI=20 % | 1,320 RDI: 20 % |
How much will it cost?
- For 6 people : 5.15 €
- Per person : 0.90 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Whole milk
Like these other recipes: Auvergne gratin, Pistachio ice cream, Cheese Soufflé, Chantilly rice pudding, Leek and celery soup, ... See them all 67
Polenta meal
Like these other recipes: Polenta with beetroot tops, Creamy polenta with green asparagus, Polenta, ... See them all 3
Metton cancoillotte
Like these other recipes: Morteau sausage rolled brioche, Sausage mushroom and cheese crumble, Franche-Comté sticks, ... See them all 3
Cooked Morteau sausage
Like these other recipes: Gratin of Jerusalem artichokes à la Comtoise, Montlebon toast, Comtoise tart for Seàn, Mont d'or in brioche, Bouchées montagnardes, ... See them all 11
Other recipes you may also like
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.February 21th 2011478 K3.7 40 min.
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.September 7th 2018360 K5 1 hour 25 min.
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.November 11th 2012301 K5 35 min.
How to heat milk without it catching on the bottom of the pan
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip.February 21th 2011257 K 24.2 1 min.
"Buttonhole" quail eggs
This little appetizer consists of a small finger of toast, a slice of cured ham and three quail egg yolks arranged on a rectangle of egg white. It is a bit tricky to make, but very attractive to serve, and delicious, of course.June 26th 2011180 K5 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.