Ingredients with Measurements:
- 1 cup polenta
- 4 cups water
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Fontina cheese
- 2 tbsp unsalted butter
Special equipment needed:
- 9x13 inch baking dish
- Whisk
- Wooden spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large saucepan, bring 4 cups of water to a boil.
3. Add 1 tsp of salt and slowly whisk in 1 cup of polenta.
4. Reduce the heat to low and stir the polenta with a wooden spoon for 20-25 minutes, until it becomes thick and creamy.
5. Remove the polenta from the heat and stir in 1/2 cup of grated Fontina cheese and 2 tbsp of unsalted butter.
6. Pour the polenta mixture into a 9x13 inch baking dish and smooth out the top.
7. Sprinkle the remaining 1/4 cup of grated Fontina cheese on top of the polenta.
8. Bake the polenta for 20-25 minutes, until the cheese is melted and bubbly.
9. Remove the polenta from the oven and let it cool for 5 minutes before serving.
Time:
Preparation time: 5 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 32g
Protein: 7g
Sodium: 650mg
Substitutions for ingredients:
- Polenta can be substituted with cornmeal.
- Fontina cheese can be substituted with Gruyere or Parmesan cheese.
- Butter can be substituted with olive oil or vegetable oil.
Variations:
- Add chopped fresh herbs like thyme or rosemary to the polenta mixture before baking.
- Top the baked polenta with sautéed mushrooms or roasted vegetables.
- Add cooked Italian sausage or ground beef to the polenta mixture before baking.
Tips and tricks:
- Use a whisk to prevent lumps from forming in the polenta.
- Stir the polenta constantly to prevent it from sticking to the bottom of the saucepan.
- Let the polenta cool for a few minutes before serving to allow it to set.
Storage instructions:
Leftover baked polenta can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the baked polenta, preheat the oven to 350°F and bake for 10-15 minutes, until heated through.
Presentation ideas:
Serve the baked polenta in individual ramekins or on a platter.
Garnishes:
Garnish the baked polenta with chopped fresh herbs like parsley or basil.
Pairings:
Baked polenta pairs well with roasted chicken, grilled steak, or sautéed shrimp.
Suggested side dishes:
Serve the baked polenta with a side salad or roasted vegetables.
Troubleshooting advice:
- If the polenta becomes too thick, add a splash of water or milk to thin it out.
- If the polenta is too thin, continue to cook it on low heat until it thickens.
Food safety advice:
Make sure to cook the polenta to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Polenta is a traditional Italian dish made from boiled cornmeal.
Flavor profiles:
Baked polenta with Fontina cheese has a creamy and cheesy flavor with a slightly nutty taste from the Fontina cheese.
Serving suggestions:
Serve the baked polenta as a main dish or as a side dish.
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Region: Italian