Ingredients with Measurements:
- 1 lb. Casolet cheese
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. nutmeg
- 1/4 cup grated Parmesan cheese
- 1 cup polenta
- 4 cups water
- Salt, to taste
Special Equipment Needed:
- Large pot
- Whisk
- Wooden spoon
- Casserole dish
- Saucepan
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Cut the Casolet cheese into small cubes and set aside.
3. In a large pot, melt the butter over medium heat.
4. Add the flour and whisk until smooth.
5. Gradually add the milk and heavy cream, whisking constantly until the mixture thickens.
6. Add the salt, black pepper, and nutmeg. Stir to combine.
7. Add the Casolet cheese and stir until melted.
8. Pour the cheese mixture into a casserole dish.
9. Sprinkle the grated Parmesan cheese on top.
10. Bake for 20-25 minutes or until golden brown.
11. In a saucepan, bring 4 cups of water to a boil.
12. Add the polenta and stir constantly for 5-7 minutes or until thickened.
13. Add salt to taste.
14. Serve the Casolet di Val di Sole with the polenta on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 550
- Fat: 42g
- Carbohydrates: 20g
- Protein: 25g
Substitutions for ingredients:
- Casolet cheese can be substituted with Fontina or Gruyere cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add cooked bacon or pancetta to the cheese mixture for added flavor.
- Top the Casolet di Val di Sole with breadcrumbs for a crunchy texture.
Tips and Tricks:
- Be sure to stir the cheese mixture constantly to prevent burning.
- Use a whisk to ensure a smooth and creamy cheese sauce.
- Let the Casolet di Val di Sole cool for a few minutes before serving to allow the cheese to set.
Storage Instructions:
- Store any leftover Casolet di Val di Sole in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place the Casolet di Val di Sole in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
- Serve the Casolet di Val di Sole in individual ramekins for an elegant presentation.
- Garnish with fresh herbs such as parsley or thyme.
Pairings:
- Serve with a crisp green salad or roasted vegetables.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Garlic mashed potatoes
Troubleshooting Advice:
- If the cheese sauce is too thick, add more milk or heavy cream to thin it out.
- If the cheese sauce is too thin, add more cheese to thicken it up.
Food Safety Advice:
- Be sure to cook the polenta thoroughly to prevent any foodborne illnesses.
Food History:
- Casolet di Val di Sole is a traditional cheese from the Val di Sole region in Northern Italy.
Flavor Profiles:
- Creamy, rich, and savory.
Serving Suggestions:
- Serve the Casolet di Val di Sole with a glass of red wine such as Chianti or Pinot Noir.
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Region: Italian