Polenta à la Comtoise
A polenta with the delicious flavors of Franche-Comté: Metton of cancoillotte, diced Morteau sausage and grated Comté cheese.
3,475 5/5 (1 reviews)
30 min.
Easy
6 people
6 IngredientsLast modified on: November 10th 2024
For 6 people, you will need:
- 1
100 g cooked Morteau sausage - 2
100 g Comté cheese - 3
250 g polenta meal - 4
1 litre whole milk - 5
200 g metton cancoillotte - 6
salt - Total weight: 1,650 grams
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 7 min.
All in all: 30 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 - 5 min.
Cut 100 g cooked Morteau sausage into small cubes and set aside.
Stage 2 - 3 min.
Grate 100 g Comté cheese and set aside.
Stage 3 - 7 min.
Bring salted 1 litre whole milk to the boil, reduce heat to "low", and pour into 250 g polenta meal milk.
Stage 4 - 4 min.
Stage 5 - 1 min.
Pour 200 g metton cancoillotte...
Stage 6 - 3 min.
... and stir with a spoon (the whisk is no longer effective once the polenta has thickened), until it has melted.
Stage 7 - 1 min.
Add the grated Comté cheese.
Stage 8 - 3 min.
Stir again to melt.
Stage 9 - 3 min.
Finish with the diced Morteau sausages and mix one last time.
Stage 10
Serve piping hot.
Remarks
You can grill the diced Morteau sausage before pouring it into the polenta for a spicier taste.
Cancoillotte metton is not easy to find if you're not in Franche-Comté in France. If you can't find it, substitute it with classic cancoillotte.
Cancoillotte metton is not easy to find if you're not in Franche-Comté in France. If you can't find it, substitute it with classic cancoillotte.
Keeping: 1 or 2 days in the fridge, protected by cling film, can be frozen.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 140 RDI=50 % | 80 RDI=8 % | 110 RDI=20 % | 1,890 RDI=90 % | 7,910 RDI: 90 % |
| Per 100 g | 8 RDI=3 % | 5 RDI=0 % | 6 RDI=1 % | 110 RDI=6 % | 480 RDI: 6 % |
| Per person | 20 RDI=9 % | 10 RDI=1 % | 20 RDI=3 % | 310 RDI=20 % | 1,320 RDI: 20 % |
How much will it cost?
- For 6 people : 5.15 €
- Per person : 0.90 €
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)
Whole milk
Like these other recipes: Celeriac and sesame soup, Canadian rice pudding, Potimarron and celeriac autumn soup, Vanilla ice cream, Chantilly rice pudding, ... See them all 64
Polenta meal
Like these other recipes: Creamy polenta with green asparagus, Polenta, Polenta with beetroot tops, ... See them all 3
Metton cancoillotte
Like these other recipes: Franche-Comté sticks, Sausage mushroom and cheese crumble, Morteau sausage rolled brioche, ... See them all 3
Comté cheese
Like these other recipes: Comtoise endive salad, Cubed salad, Jura bread, Small cheese and bacon rolls , Involtinis, ... See them all 38
Other recipes you may also like
Green beans with tomato and cheddar cheese
Green beans gently cooked in a tomato and onion puree, with grated cheddar cheese added at the end.October 27th 20243,240 55 min.
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.November 17th 2024274 K4.5 1 hour 25 min.
Zucchini and potato scarpaccia
Scarpaccia is a recipe from Tuscany, Italy, a simple but delicious zucchini and potato cake with Parmesan cheese.October 16th 20246,5465 1 hour 30 min.
Polenta with artichokes and mushrooms
For this recipe, we're going to mix together soy-sautéed mushrooms, already-cooked purple artichokes, and toasted polenta cubes, for a very tasty dish.October 20th 20243,904 1 hour 20 min.
Broken eggs with mushrooms
For this quick and easy recipe, we pour beaten eggs over sautéed mushrooms and bacon.November 3rd 20243,8055 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.