To make polenta concia, start by cutting the fontina (1) and the toma (2) into cubes. Then put a thick-bottomed steel pot on the fire, pour in the water and heat it.

Polenta recipe with blue cheese and sun roasted tomatoes. Serves: 4 Preparation time: 15 minutes . Cooking time: 2 hours. Ingredients. 3 tbsps extra virgin olive oil ; 2 garlic cloves, peeled and ...

Rub the surface of the polenta with softened butter and sprinkle with the remaining grated Parmigiano cheese. Bake in a 375° oven for 1 hour, until the top and side are lightly browned and crisp.

Dig into a big bowl of creamy, cheesy polenta for a hearty meal any time of the day. Whether you’re making this for breakfast, lunch or dinner, you won’t be sorry. Goat cheese polenta topped ...

While cheese mixture simmers, heat polenta in a large skillet over medium-high. Cook, stirring often, until polenta is lightly toasted and smells nutty, 5 to 6 minutes.

Ingredients. 500ml water. Pinch of salt. 100g polenta. 50ml cream. 75g blue cheese, such as Stilton. 50g shiitake mushrooms, sliced. 12 scallops, cleaned and roe off.

Soft cheese polenta. 5 1/2 cups (1.375 litres) water. 250g stone-ground polenta. ... The polenta will keep well for up to an hour - just warm up the water from time to time if it starts to cool.

Here’s a quick polenta tip: Cook it in the oven. In this recipe, polenta is slowly cooked in the oven to make a simple gratin, the creamy dish topped with a variety of mushrooms, fresh rosemary ...

Crisp Polenta Cheese Balls . Makes about 3 dozen. Most of the steps can be done ahead, including the frying. The polenta balls freeze well after they've been fried; reheat in a hot oven until ...