Polenta with Mont d'Or


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.
24 K 3/5 (1 reviews)
Grade this recipe:
Keywords:
Last modified on: January 5th 2022
You will need:

Times for this recipe
Preparation: 25 min.
Resting: 10 min.
All in all: 35 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 - 15 min.
Polenta with Mont d'Or
Prepare 700 g polenta the usual way.

Stage 2 - 3 min.
Polenta with Mont d'Or
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.

Stage 3 - 10 min.
Polenta with Mont d'Or
Cover and leave to rest for 10 minutes.

Stage 4
Polenta with Mont d'Or
By the end of this time, the Mont d'Or will have started to melt...

Stage 5 - 3 min.
Polenta with Mont d'Or
...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.

Stage 6
Polenta with Mont d'Or
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.
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe540 RDI=210 %620 RDI=60 %860 RDI=130 %1,570 RDI=80 %6,580 RDI: 80 %
Per 100 g60 RDI=20 %70 RDI=6 %90 RDI=10 %170 RDI=8 %690 RDI: 8 %
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 : 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)
Other recipes you may also like
Caramelised walnuts
Caramelised walnuts
These delicious nuts can be used in several cakes, but you can also put them on ice-cream, pancakes, fruit salad, or eat them just as they are.
February 21th 2011374 K5 25 min.
Baked sea bass fillet with lemon and tarragon
Baked sea bass fillet with lemon and tarragon
This really simple recipe allows the natural nobility of sea bass to shine through: fillets baked until just done, complemented with lemon and tarragon.
June 30th 202161 K 35 min.
Fresh fruit in sabayon
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
February 21th 2011292 K4.7 55 min.
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4th 2018337 K4 2 hours 30 min.
Soft fruits in sabayon
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 2011270 K3.9 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)

*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