Ingredients with Measurements:
- 2 cups of polenta
- 4 cups of water
- 1 teaspoon of salt
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of grated Pecorino Romano cheese
- 1/4 cup of grated Conciato di San Vittore cheese
- 1/4 cup of unsalted butter
- Freshly ground black pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Cheese grater
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt.
2. Slowly pour 2 cups of polenta into the boiling water, stirring constantly with a wooden spoon to prevent lumps.
3. Reduce the heat to low and continue to stir the polenta for 30-40 minutes, until it thickens and pulls away from the sides of the pot.
4. Add 1/4 cup of unsalted butter and stir until melted.
5. Add 1/2 cup of grated Parmesan cheese, 1/4 cup of grated Pecorino Romano cheese, and 1/4 cup of grated Conciato di San Vittore cheese. Stir until the cheese is melted and well combined.
6. Season with freshly ground black pepper to taste.
7. Remove from heat and let the polenta rest for 5 minutes before serving.
- Time:
Preparation time: 5 minutes
- Cooking time: 30-40 minutes
Temperature:
- Low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 360
- Fat: 18g
- Carbohydrates: 37g
- Protein: 12g
Substitutions for ingredients:
- Parmesan cheese can be substituted with Grana Padano cheese.
- Pecorino Romano cheese can be substituted with Asiago cheese.
- Conciato di San Vittore cheese can be substituted with any hard, aged cheese.
Variations:
- Add sautéed mushrooms or roasted vegetables to the polenta for extra flavor and texture.
- Top the polenta with a tomato sauce or a meat ragù.
Tips and tricks:
- Stir the polenta constantly to prevent lumps and ensure a smooth texture.
- Use a wooden spoon to stir the polenta, as it won't scratch the pot.
- Add more water or milk if the polenta becomes too thick.
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, add a splash of water or milk and stir over low heat until heated through.
Presentation ideas:
- Serve the polenta in individual bowls or on a platter.
- Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
- Fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
- Grilled vegetables or a side salad.
Troubleshooting advice:
- If the polenta becomes too thick, add more water or milk and stir until desired consistency is achieved.
Food safety advice:
- Make sure to cook the polenta thoroughly to prevent any foodborne illnesses.
Food history:
- Conciato di San Vittore is a hard, aged cheese from the Basilicata region of Italy. It is made from sheep's milk and is known for its strong, pungent flavor.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve as a main course or as a side dish.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Herbaceous, Salty, Earthy