This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
31 K 3/5 (1 reviews)
35 min.
Easy
4.20 €
950 g
2 IngredientsLast modified on: January 5th 2022
For 950 g, you will need:
- 1
700 g polenta - 2
250 g Mont d'or cheese - Total weight: 950 grams
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
How much will it cost?
- For 950 g : 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: Curried polenta, Firied fillet of sea bream with polenta, Polenta with artichokes and mushrooms, Rata-tart, Taos hotpot, ... See them all 7
Mont d'or cheese
Like these other recipes: Sausage with duchess potatoes and a Mont d'Or fondue , Morel risotto with Vin Jaune and Mont d'Or, Mont d'or in brioche, Quick courgette soup with cheese, Mini Mont d'Or fondue with "spuds in blankets", ... See them all 11
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017436 K3.5 15 min.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad. July 7th 20111.07 M4.5 7 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011775 K3.5 8 min.
Four quarters
It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter. February 21th 2011335 K3.7 1 hour 15 min.
Sandwich bread
Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf. October 24th 2017368 K3.9 3 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-18)
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.