Ingredients with Measurements:
- 1 cup polenta
- 4 cups water
- 1 tsp salt
- 1 cup grated Parmesan cheese
- 1 cup grated Asiago cheese
- 1 cup grated Montasio cheese
- 1 cup grated Fontina cheese
- 1/2 cup olive oil
- 1/2 lb pancetta, diced
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Skillet
- Oven-safe dish
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt and slowly pour in 1 cup of polenta while stirring constantly with a wooden spoon.
2. Reduce heat to low and continue stirring until the polenta thickens and pulls away from the sides of the pot, about 30 minutes.
3. Remove from heat and stir in 1 cup of grated Parmesan cheese. Pour the polenta into an oven-safe dish and let it cool.
4. Preheat the oven to 350°F.
5. In a skillet, heat 1/2 cup of olive oil over medium heat. Add 1/2 lb of diced pancetta and cook until crispy, about 5 minutes.
6. Add 1 diced onion and 2 minced garlic cloves to the skillet and cook until the onion is translucent, about 5 minutes.
7. Add 1 cup each of grated Asiago, Montasio, and Fontina cheese to the skillet and stir until melted and combined.
8. Pour the cheese mixture over the cooled polenta and spread it evenly.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbly.
10. Let cool for a few minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 350°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 520
- Fat: 35g
- Carbohydrates: 24g
- Protein: 27g
Substitutions for ingredients:
- Instead of pancetta, you can use bacon or prosciutto.
- Instead of the four cheeses listed, you can use any combination of your favorite cheeses.
Variations:
- Add sautéed mushrooms or roasted red peppers to the cheese mixture.
- Top with chopped fresh herbs, such as parsley or basil, before serving.
Tips and tricks:
- Stir the polenta constantly to prevent lumps from forming.
- Use a good quality cheese for the best flavor.
- Let the polenta cool before adding the cheese mixture to prevent it from becoming too watery.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve on a large platter with a sprinkle of chopped fresh herbs on top.
Garnishes:
- Chopped fresh herbs, such as parsley or basil.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the polenta is too thick, add a little more water and stir until desired consistency is reached.
- If the cheese mixture is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
- Make sure to cook the pancetta, onion, and garlic until fully cooked to prevent foodborne illness.
Food history:
- Polenta e Frico is a traditional dish from the Friuli-Venezia Giulia region of Italy.
Flavor profiles:
- Creamy, cheesy, salty, and savory.
Serving suggestions:
- Serve as a main dish or as a side dish with grilled meats or roasted vegetables.
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Region: Italian