Polenta à la Comtoise
A polenta with the delicious flavors of Franche-Comté: Metton of cancoillotte, diced Morteau sausage and grated Comté cheese.
2,272 5/5 (1 reviews)
30 min.
Easy
6 people
6 IngredientsLast modified on: November 10th 2024
For 6 people, you will need:
- 1
3.5 oz cooked Morteau sausage - 2
3.5 oz Comté cheese - 3
8.8 oz polenta meal - 4
2 lb + 3.2 oz whole milk - 5
7.0 oz metton cancoillotte - 6
salt
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 3.5 oz cooked Morteau sausage into small cubes and set aside.
Stage 2 - 3 min.
Grate 3.5 oz Comté cheese and set aside.
Stage 3 - 7 min.
Bring salted 2 lb + 3.2 oz whole milk to the boil, reduce heat to "low", and pour into 8.8 oz polenta meal milk.
Stage 4 - 4 min.
Stage 5 - 1 min.
Pour 7.0 oz 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: Naan, Celeriac and sesame soup, Gratin with Parmesan flavours, Smoky potato and potimarron gratin, Potato gratin with 3 cheeses, ... See them all 64
Polenta meal
Like these other recipes: Polenta with beetroot tops, Polenta, Creamy polenta with green asparagus, ... See them all 3
Metton cancoillotte
Like these other recipes: Sausage mushroom and cheese crumble, Franche-Comté sticks, Morteau sausage rolled brioche, ... See them all 3
Comté cheese
Like these other recipes: Mornay Sauce, Bistro celery salad, Poached eggs with spinach and Comté milk, bread-crust quiche, Spinach and Comté Loaf, ... See them all 38
Other recipes you may also like
Tyrolean apple crumble
You are no doubt familiar with fruit crumble, the home-cooking classic. Here's how they do it in the the Austrian Tyrol region: with apples, raisins and rolled oats.October 31th 202123 K 1 hour 30 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.February 21th 2011262 K3.9 50 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.February 21th 2011744 K3.5 8 min.
Four-tier glasses
This starter recipe, served in a glass, consists of four tiers of different vegetable preparations. Each can be made the day before, and it's only the assembly that is tricky.June 2nd 2015259 K5 1 hour 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-17)
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.