1,534 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Polenta with Mont d'Or

Name: Polenta with Mont d'Or
Prep time: 31 min
Total time: 31 min
Yield: 950 g
Cuisine: French
Ingredients: 700 g polenta; 250 g Mont d'or cheese

This recipe offers you a way to make polenta that will turn out creamy, with the woody notes of the Mont d'Or.

30 K 3/5 (1 reviews)

35 min.

Easy

4.20 €

950 g

2 Ingredients

Last modified on: January 5^th 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.

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.

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.

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.

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 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 %

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

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

Mont d'or cheese

Like these other recipes: Dipping bread with cheese, Baked Mont d'Or with diced mixed vegetables, Gratin of Endives with Mont d'Or, Mini Mont d'Or fondue with "spuds in blankets", Mont d'or in brioche, ... See them all 11

Other recipes you may also like

How to dust

"Dusting" in cooking is sprinkling a very fine layer of something in powder form. Icing sugar or cocoa powder on cakes for example. As this is not very easy to do evenly, here is a way to do it.

October 13^th 2010160 K5 2 min.

Polenta

Polenta is made from maize meal and can be prepared in a number of ways. In this recipe, it is cooked in milk, then moulded and set before being fried.

May 24^th 2022224 K5 1 hour 30 min.

Roast pork with sage, cooked in a bag.

Pork goes particularly well with sage (true for white meats in general), but in this recipe, we'll bring out these flavours to the full by slow-cooking in a bag. The pork roasting joint is simply salted and peppered before being put in the bag and cooked for hours at low temperature. The delicious cooking juices produced is used for braising the vegetables to serve with the roast: turnips and purple artichokes. In this recipe, everything is done gently and at an unhurried pace: this is real slow...

May 22^th 2025101 K4.6 3 hours 60 min.

Raspberry tart

This gorgeous and delicious rasperry tart is not just any old fruit tart: the base is made with "sablé breton" dough, topped with a raspberry crémeux and a layer of whole fresh raspberries, finished with a glaze. It's a bit more complicated than a normal tart, but the result is well worth the effort.

July 4^th 202084 K5 1 hour 45 min.

Pistachio confectioner's custard

This is very similar to the classic confectioner's custard (crème pâtissière, or french pastry cream), but its marked pistachio taste brings a distinctive flavour to a whole range of desserts.

November 21^th 2018229 K4.7 35 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.