Ingredients with Measurements:
- 1 cup of polenta
- 4 cups of water
- 1 teaspoon of salt
- 1 tablespoon of butter
- 1 cup of Caprino della Val Vigezzo cheese, crumbled
- 1/4 cup of grated Parmesan cheese
- Freshly ground black pepper, to taste
Special Equipment Needed:
- Medium-sized saucepan
- Wooden spoon
- Baking dish
- Oven
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a medium-sized saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt.
3. Slowly pour 1 cup of polenta into the boiling water, whisking constantly to prevent lumps from forming.
4. Reduce the heat to low and continue to stir the polenta for 20-25 minutes, or until it thickens and pulls away from the sides of the pan.
5. Remove the polenta from the heat and stir in 1 tablespoon of butter until it is melted.
6. Add 1 cup of crumbled Caprino della Val Vigezzo cheese and 1/4 cup of grated Parmesan cheese to the polenta, stirring until the cheese is melted and well combined.
7. Season the polenta with freshly ground black pepper to taste.
8. Pour the polenta into a baking dish and smooth the top with a spatula.
9. Bake the polenta for 20-25 minutes, or until it is golden brown on top.
10. Remove the polenta from the oven and let it cool for a few 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: 12g
Carbohydrates: 25g
Protein: 10g
Sodium: 650mg
Sugar: 0g
Substitutions for ingredients:
- Caprino della Val Vigezzo cheese can be substituted with any other soft goat cheese.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add chopped fresh herbs, such as parsley, basil, or thyme, to the polenta before baking.
- Top the baked polenta with sautéed mushrooms or roasted vegetables.
- Add cooked crumbled sausage or bacon to the polenta before baking.
Tips and Tricks:
- Use a wooden spoon to stir the polenta to prevent it from sticking to the pan.
- For a creamier polenta, use milk instead of water.
- To make the polenta ahead of time, pour it into the baking dish and let it cool to room temperature. Cover with plastic wrap and refrigerate until ready to bake.
Storage Instructions:
Leftover polenta can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the polenta, place it in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the Caprino della Val Vigezzo polenta in individual ramekins or on a platter garnished with fresh herbs.
Garnishes:
Fresh herbs, such as parsley, basil, or thyme, can be used to garnish the polenta.
Pairings:
This polenta pairs well with roasted or grilled meats, such as chicken or beef.
Suggested Side Dishes:
Serve the polenta with a side salad or roasted vegetables.
Troubleshooting Advice:
- If the polenta is too thick, add a little more water or milk to thin it out.
- If the polenta is too thin, continue to cook it over 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.
- Store leftover polenta in the refrigerator within 2 hours of cooking.
Food History:
Polenta is a traditional Italian dish made from boiled cornmeal. It has been a staple food in northern Italy for centuries.
Flavor Profiles:
This Caprino della Val Vigezzo polenta has a creamy and tangy flavor from the goat cheese, with a nutty and slightly sweet flavor from the Parmesan cheese.
Serving Suggestions:
Serve the Caprino della Val Vigezzo polenta as a main dish or as a side dish with roasted or grilled meats.
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Region: Italian