Ingredients with Measurements:
- 1 cup polenta
- 4 cups water
- 1 tsp salt
- 1/2 cup crumbled Gorgonzola cheese
- 1/2 cup diced speck
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
Special equipment needed:
- Large pot
- Wooden spoon
- Baking dish
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil.
2. Add 1 tsp of salt and slowly pour in 1 cup of polenta, stirring constantly with a wooden spoon to prevent lumps.
3. Reduce heat to low and continue stirring for 30-40 minutes until the polenta is thick and creamy.
4. Preheat oven to 350°F.
5. Grease a baking dish with butter or cooking spray.
6. Pour the polenta into the baking dish and smooth out the surface.
7. Sprinkle crumbled Gorgonzola cheese and diced speck over the polenta.
8. Bake in the oven for 10-15 minutes until the cheese is melted and bubbly.
9. Remove from the oven and sprinkle grated Parmesan cheese and chopped parsley on top.
10. Serve hot.
Time:
Preparation time: 5 minutes
Cooking time: 40 minutes
Baking time: 10-15 minutes
Temperature:
Boiling water: 212°F
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 320
Fat: 15g
Carbohydrates: 30g
Protein: 15g
Sodium: 1200mg
Substitutions for ingredients:
- Polenta can be substituted with cornmeal.
- Gorgonzola cheese can be substituted with blue cheese.
- Speck can be substituted with prosciutto or bacon.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Parsley can be substituted with basil or thyme.
Variations:
- Add roasted cherry tomatoes or sautéed mushrooms on top.
- Use fontina cheese instead of Gorgonzola cheese.
- Add a drizzle of balsamic glaze on top for extra flavor.
Tips and tricks:
- Stir the polenta constantly to prevent lumps.
- Use a non-stick pot to make the polenta.
- Let the polenta cool for a few minutes before adding the cheese and speck on top.
- Use a sharp knife to cut the polenta into slices.
Storage instructions:
Store leftover polenta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover polenta in the microwave or oven until heated through.
Presentation ideas:
Serve the polenta on a large platter and garnish with fresh herbs.
Garnishes:
- Chopped fresh herbs such as parsley, basil, or thyme.
- Balsamic glaze.
- Roasted cherry tomatoes.
Pairings:
- Red wine such as Chianti or Barolo.
- Crusty bread.
- Grilled vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette.
- Roasted Brussels sprouts.
- Grilled asparagus.
Troubleshooting advice:
- If the polenta is too thick, add more water or milk to thin it out.
- If the polenta is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the polenta thoroughly to prevent foodborne illness.
- Store leftover polenta in the refrigerator and consume within 3 days.
Food history:
Polenta is a traditional Italian dish made from boiled cornmeal. It originated in Northern Italy and was a staple food for peasants. Gorgonzola cheese is a blue cheese that originated in the town of Gorgonzola, Italy. Speck is a type of cured meat that is popular in Northern Italy and Austria.
Flavor profiles:
This dish is savory and creamy with a hint of smokiness from the speck and a tangy flavor from the Gorgonzola cheese.
Serving suggestions:
Serve this dish as a main course for lunch or dinner.
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Region: Italian