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.
21 K 3/5 (1 reviews)
35 min.
Easy
2 IngredientsLast modified on: January 5th 2022
You will need:
700 g 
250 g 
Times for this recipe
Preparation: 25 min.
Resting: 10 min.
All in all: 35 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 - 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 540 RDI=210 % | 620 RDI=60 % | 860 RDI=130 % | 1,570 RDI=80 % | 6,580 RDI: 80 % |
| Per 100 g | 60 RDI=20 % | 70 RDI=6 % | 90 RDI=10 % | 170 RDI=8 % | 690 RDI: 8 % |
How much will it cost?
- For : 4.20 €
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)
Polenta
You can get more informations, or check-out other recipes which use it, for example: Polenta with artichokes and mushrooms, Rata-tart, Curried polenta, Firied fillet of sea bream with polenta, Polenta parmentier, ... See them all 7
Mont d'or cheese
Like these other recipes: Sausage with duchess potatoes and a Mont d'Or fondue , Quick courgette soup with cheese, Mont d'or in brioche, Creamy spinach and potato gratin, Gratin of Endives with Mont d'Or, ... See them all 11
Other recipes you may also like
Little apple turnovers with almonds and raisins
These are small apple turnovers ("chaussons") of puff pastry, filled with a mixture of caramelised almonds, stewed apple and rum-soaked raisins. To be eaten just as they are...September 11th 2018304 K3.8 1 hour 35 min.
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.February 13th 2022535 K4.5 1 hour 4 min.
Potimarron (Japanese chestnut pumpkin) purée
Potimarron can be easily made into purée, you don't need to peel it, which makes for a quick and delicious recipe.October 13th 2010326 K4.6 1 hour 15 min.
Chocolate cream with a crunch, irish coffee mousse
This is a chocolate cream with chopped candied grapefruit peel and caramelized nuts added to give bit of crunch. The small pot of cream is topped with an Irish coffee mousse (flavours of coffee, fresh cream, sugar and whisky).March 11th 2011259 K 15 60 min.
Tart Tatin
Tart tatin is one of the great classic desserts of French cooking. It's an apple tart cooked upside down. Apples are cooked in sugar until they caramelise. Then a circle of puff pastry is put on top, and the whole tart is baked at 356°F (180°C) for 20 minutes. To serve, the tart is turned over so...October 30th 2015407 K 13.2 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
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.