Cooking-ez.com

1,532 easy and fully explained recipes, with +66K photos and 78 videos

Polenta with Mont d'Or

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.
29 K 3/5 (1 reviews)
Grade this recipe:
duree35 min. difficultéEasy prix4.20 € pour combien950 g ingredients2 Ingredients
Keywords:
Last modified on: January 5th 2022
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 950 g, you will need:
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 25 min.
Resting: 10 min.
All in all: 35 min.
When should you start or finish this recipe?
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.
Polenta with Mont d'Or : Stage 1
Prepare 700 g polenta the usual way.
Stage 2 - ⌛ 3 min.
Polenta with Mont d'Or : Stage 2
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.
Stage 3 - ⌛ 10 min.
Polenta with Mont d'Or : Stage 3
Cover and leave to rest for 10 minutes.
Stage 4
Polenta with Mont d'Or : Stage 4
By the end of this time, the Mont d'Or will have started to melt...
Stage 5 - ⌛ 3 min.
Polenta with Mont d'Or : Stage 5
...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.
Stage 6
Polenta with Mont d'Or : 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.
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 recipe540 RDI=210 %620 RDI=60 %860 RDI=130 %1,570 RDI=80 %6,580 RDI: 80 %
Per 100 g60 RDI=20 %70 RDI=6 %90 RDI=10 %170 RDI=8 %690 RDI: 8 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk, Gluten
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
Polenta

You can get more informations, or check-out other recipes which use it, for example: Polenta with artichokes and mushrooms, Taos hotpot, Firied fillet of sea bream with polenta, Polenta with spinach and soft-poached egg, Rata-tart, ... See them all 7

Mont d'or cheese
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, Hot box cheese , Mini Mont d'Or fondue with "spuds in blankets", Quick courgette soup with cheese, ... See them all 11

Other recipes you may also like
Madras rice
Madras rice
Slices of sautéed aubergine and the lovely yellow colour from the curry spices bring a hint of India to this rice dish, given a twist with a little fried ham.
December 16th 201893 K 30 min.
Cauliflower "moelleux" in ramekins
Cauliflower "moelleux" in ramekins
This melt-in-the-mouth cauliflower dish is a kind of purée, bound with a little potato and cooked in milk to add creamy smoothness. This makes a great accompaniment for meat, or as the main feature, served in ramekins with slivers of fried dry-cured ham.
March 3rd 201969 K 60 min.
How to peel tomatoes using a flame
How to peel tomatoes using a flame
The classic and most usual way to peel tomatoes is by plunging them first into boiling water, then into cold. But there is another method, "flame peeling", which is quicker than boiling water as it bursts the tomato skins open very rapidly. Here is how to do it.
July 17th 201987 K 15 min.
Gingerbread
Gingerbread
Maybe this recipe will bring back memories.
February 21th 2011298 K4.2 1 hour 4 min.
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
February 21th 2011341 K 14 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page