Polenta à la Comtoise


Polenta à la Comtoise
A polenta with the delicious flavors of Franche-Comté: Metton of cancoillotte, diced Morteau sausage and grated Comté cheese.
2,129 5/5 (1 reviews)
Grade this recipe:
Keywords:
Last modified on: November 10th 2024
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 25 min.
Cooking: 7 min.
All in all: 30 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 - 5 min.
Polenta à la Comtoise
Cut 100 g cooked Morteau sausage into small cubes and set aside.

Stage 2 - 3 min.
Polenta à la Comtoise
Grate 100 g Comté cheese and set aside.

Stage 3 - 7 min.
Polenta à la Comtoise
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.
Polenta à la Comtoise
Whisk until the polenta thickens.

Check seasoning.

Stage 5 - 1 min.
Polenta à la Comtoise
Pour 200 g metton cancoillotte...

Stage 6 - 3 min.
Polenta à la Comtoise
... and stir with a spoon (the whisk is no longer effective once the polenta has thickened), until it has melted.

Stage 7 - 1 min.
Polenta à la Comtoise
Add the grated Comté cheese.

Stage 8 - 3 min.
Polenta à la Comtoise
Stir again to melt.

Stage 9 - 3 min.
Polenta à la Comtoise
Finish with the diced Morteau sausages and mix one last time.

Stage 10
Polenta à la Comtoise
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.
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 recipe140 RDI=50 %80 RDI=8 %110 RDI=20 %1,890 RDI=90 %7,910 RDI: 90 %
Per 100 g8 RDI=3 %5 RDI=0 %6 RDI=1 %110 RDI=6 %480 RDI: 6 %
Per person20 RDI=9 %10 RDI=1 %20 RDI=3 %310 RDI=20 %1,320 RDI: 20 %
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 Change to a man
Possible allergens in this recipe: Milk, Gluten
How much will it cost?
  • For 6 people : $5.55
  • Per person : $0.95

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)
Other recipes you may also like
Fresh mint ice-cream
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.
February 21th 2011525 K4.6 1 hour 35 min.
Clarified butter
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21th 2017455 K4.2 2 hours 15 min.
How to cook Morteau sausage well
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 20182.74 M 23.4 40 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
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 2017747 K 313.7 40 min.
Fruit coulis (fruit purée)
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...
October 20th 2012769 K 44 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-11-17)

*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