Polenta à la Comtoise
A polenta with the delicious flavors of Franche-Comté: Metton of cancoillotte, diced Morteau sausage and grated Comté cheese.
8,920 5/5 (1 reviews)
30 min.
Easy
18 people
6 IngredientsLast modified on: November 10th 2024
For 18 people, you will need:
- 1
1 1⁄3 cup cooked Morteau sausage - 2
1 1⁄3 cup Comté cheese - 3
3 cups + 3 tablespoons polenta meal - 4
12 2⁄3 cups whole milk - 5
2 2⁄3 cups 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 1 1⁄3 cup cooked Morteau sausage into small cubes and set aside.
Stage 2 - 3 min.
Grate 1 1⁄3 cup Comté cheese and set aside.
Stage 3 - 7 min.
Bring salted 12 2⁄3 cups whole milk to the boil, reduce heat to "low", and pour into 3 cups + 3 tablespoons polenta meal milk.
Stage 4 - 4 min.
Stage 5 - 1 min.
Pour 2 2⁄3 cups 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 | 420 RDI=160 % | 250 RDI=20 % | 330 RDI=50 % | 5,660 RDI=280 % | 23,710 RDI: 280 % |
| 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 18 people : 15.45 €
- 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: Cheese Soufflé, Caramel semolina pudding with raisins, Spinach and cauliflower with sesame béchamel sauce, Cauliflower "moelleux" in ramekins, Chocolate cream with a crunch, irish coffee mousse, ... See them all 66
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: Morteau sausage rolled brioche, Sausage mushroom and cheese crumble, Franche-Comté sticks, ... See them all 3
Comté cheese
Like these other recipes: bread-crust quiche, Potato gratin, Triple-Cheese Pumpkin Gratin, Fried cheese toasties with avocado, Special Cheese and Walnut Sticks, ... See them all 40
Other recipes you may also like
Old style brioche
Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.December 19th 2014304 K4.6 14 hours 6 min.
Surprise bread
This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.December 27th 2020704 K 84.5 6 hours 25 min.
Chinese style chicken
Only "chinese style", not a true chinese recipe.February 28th 2012304 K4 1 hour 40 min.
Fresh spinach with cream
Fresh spinach, simply wilted, reheated in a sauce of thickened cream with shallot, and served with quarters of hard-boiled egg.September 29th 2012353 K3.8 1 hour 45 min.
Cherry and pistachio tarts
A shortcrust pastry case baked with pistachio cream, then topped with Griottine cherries.July 4th 2010184 K 25 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-20)
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.