1,567 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.

33 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: Polenta with spinach and soft-poached egg, Rata-tart, Firied fillet of sea bream with polenta, Curried polenta, Polenta with artichokes and mushrooms, ... See them all 7

Mont d'or cheese

Like these other recipes: Morel risotto with Vin Jaune and Mont d'Or, Hot box cheese , Mont d'or in brioche, Baked Mont d'Or with diced mixed vegetables, Dipping bread with cheese, ... See them all 11

Other recipes you may also like

Real custard sauce (crème anglaise)

Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.

January 17^th 2018445 K 24.3 45 min.

Tatin apples with mascarpone cream

Small pieces of apple cooked "tatin" style (caramelized in a pan) with a light mascarpone cream.

November 20^th 2011197 K4.3 1 hour 3 min.

Lemon Confectioner's Custard

This recipe is for a confectioner's custard with a difference: it's a little less sweet than the classic confectioner's custard (crème pâtissière, or french pastry cream) and has double lemon flavour, using both zest and juice, for plenty of tangy lemon taste. It's the perfect filling for lemon tarts, of course, but also verrines, profiteroles, eclairs, etc.

May 9^th 2018227 K4.4 25 min.

Breton leek and mushroom tart

This is a "tart" with a difference: the case is not made with pastry, but with a double layer of lightly buttered Breton galettes (buckwheat pancakes). The filling is made with shallots, sautéed mushrooms, leeks and cream. You might have noticed that this recipe includes the key elements of Brittany's cuisine: buckwheat pancakes, butter and shallots.

May 10^th 202368 K4.3 1 hour 15 min.

Baker's pizza

Baker's pizza is very quick to make using a basic bread dough. If you buy the dough ready-made (ask your local baker) and use a good tomato sauce from a jar, you can have it ready for the oven in under 10 minutes.

March 31^th 2019110 K 40 min.

News list of cooking-ez.com

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