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.
29 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: Taos hotpot, Polenta with spinach and soft-poached egg, Curried polenta, Firied fillet of sea bream with polenta, Polenta with artichokes and mushrooms, ... See them all 7
Mont d'or cheese
Like these other recipes: Gratin of Endives with Mont d'Or, Quick courgette soup with cheese, Baked Mont d'Or with diced mixed vegetables, Sausage with duchess potatoes and a Mont d'Or fondue , Dipping bread with cheese, ... See them all 11
Other recipes you may also like
Meringues
A very simple recipe but which always impresses. June 10th 2019408 K4.5 4 hours 20 min.
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known. November 15th 20182.80 M 23.4 40 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017778 K 313.8 40 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012794 K 43 25 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019650 K 24.4 2 hours 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-16)
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.