Polenta with Mont d'Or
This recipe offers you a way to make polenta that will turn out creamy, with the woody notes of the Mont d'Or.
16K 3/5 based on 1 reviews
Last modified on: January 5th 2022
Keywords for this recipe:You will need:
- 1
700 g Polenta - 2
250 g Mont d'or cheese - Total weight: 950 grams
How long will it take?
Time required for this recipe:
| Preparation | Resting | Start to finish |
|---|---|---|
| 21 min. | 10 min. | 31 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 15 min.
Prepare 700 g Polenta the usual way.
Stage 2 - 3 min.
When it is ready, add 250 g Mont d'or cheese in pieces. The best way is to take spoonfuls straight from the box.
There is no need to leave the rind of the Mont d'Or. Also, scraping everything around the edge next to the spruce band adds to the woody flavour.
There is no need to leave the rind of the Mont d'Or. Also, scraping everything around the edge next to the spruce band adds to the woody flavour.
Stage 3 - 10 min.
Cover and leave to rest for 10 minutes.
Stage 4
By the end of this time, the Mont d'Or will have started to melt...
Stage 5 - 3 min.
...so put back on medium heat and mix the polenta with a whisk or wooden spatula until the cheese is fully mixed in.
Check the seasoning.
Check the seasoning.
Stage 6
Your polenta with Mont d'Or is ready. Serve on its own or to go with meat, for example.
Remarks
You can easily vary this recipe using other soft-paste cheeses (St Nectaire, etc.).
The quantity of Mont d'Or is for guidance, so do adapt this (a little more or less) to suit your taste.
The quantity of Mont d'Or is for guidance, so do adapt this (a little more or less) to suit your taste.
Keeping
2 or 3 days in the fridge in a sealed container.
Source
Home made, based on a recipe by the chef Olivier Franchini.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,572 Kcal or 6,582 Kj | 540 gr | 623 gr | 856 gr |
| 79 % | 208 % | 59 % | 130 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 165 Kcal or 691 Kj | 57 gr | 66 gr | 90 gr |
| 8 % | 22 % | 6 % | 14 % |
How much will it cost?
- For : 4.20 €
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)
 | Polenta: You can get more informations, or check-out other recipes which use it, for example: Firied fillet of sea bream with polenta, Curried polenta, Rata-tart, Taos hotpot, Polenta parmentier, ... All |
 | Mont d'or cheese: You can get more informations, or check-out other recipes which use it, for example: Mini Mont d'Or fondue with "spuds in blankets", Creamy spinach and potato gratin, Quick courgette soup with cheese, Sausage with duchess potatoes and a Mont d'Or fondue , Hot box cheese , ... All |
Other recipes you may also like
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.333K5 50 min. July 30th 2021
Beans with tomatoes
Fresh white haricot beans and leftover chicken cooked with stewed tomatoes, a sprig of parsley and it's ready.195K4.1 1 hour 55 min. February 21th 2011
Coconut tuiles
Delicate tuiles with coconut. Very thin, they are both crunchy and melt-in-the-mouth. Delicious on their own or to accompany an ice-cream or cream dessert, perhaps a sophisticated one like coconut-vanilla cream for Elsa .315K4.8 1 hour 12 min. October 13th 2010
Cucumber and salmon salad
For this summer salad: slices of cucumber, morsels of smoked salmon, diced avocado and a little tuna, dressed in a herb mayonnaise.170K4.6 28 min. August 15th 2010
Tomato tatin
A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.139K4.8 2 hours 35 min. December 5th 2010
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)
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.