Ingredients with Measurements:
- 1 cup polenta
- 4 cups water
- 1 tsp salt
- 1/2 cup crumbled gorgonzola cheese
- 1/4 cup grated parmesan cheese
- 1/4 cup heavy cream
- 1/4 tsp black pepper
Special equipment needed:
- Medium saucepan
- Whisk
- Wooden spoon
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. In a medium saucepan, bring 4 cups of water to a boil.
2. Add 1 tsp of salt to the boiling water.
3. Slowly whisk in 1 cup of polenta, stirring constantly to prevent lumps.
4. Reduce heat to low and continue to stir with a wooden spoon for 20-25 minutes, until the polenta is thick and creamy.
5. Remove the saucepan from heat and stir in 1/2 cup of crumbled gorgonzola cheese, 1/4 cup of grated parmesan cheese, 1/4 cup of heavy cream, and 1/4 tsp of black pepper.
6. Preheat the oven to 350°F.
7. Pour the polenta mixture into a 9x13 inch baking dish.
8. Cover the dish with aluminum foil and bake for 20-25 minutes, until the cheese is melted and bubbly.
9. Remove the foil and bake for an additional 5-10 minutes, until the top is golden brown.
10. Let the polenta cool for a few minutes before serving.
Time:
Preparation time: 5 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 290
Fat: 16g
Carbohydrates: 27g
Protein: 9g
Sodium: 780mg
Substitutions for ingredients:
- Gorgonzola cheese can be substituted with blue cheese or feta cheese.
- Parmesan cheese can be substituted with pecorino romano cheese.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add chopped fresh herbs, such as parsley or thyme, to the polenta mixture before baking.
- Top the baked polenta with sautéed mushrooms or caramelized onions.
- Use different types of cheese, such as fontina or cheddar, for a different flavor.
Tips and tricks:
- Stir the polenta constantly while cooking to prevent lumps.
- Use a whisk to incorporate the cheese and cream into the polenta for a smooth texture.
- Let the polenta cool for a few minutes before serving to allow it to set.
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 microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the polenta in individual bowls or on a platter for a family-style meal.
Garnishes:
Garnish the polenta with chopped fresh herbs, such as parsley or thyme, or a sprinkle of grated parmesan cheese.
Pairings:
Polenta e Zola pairs well with roasted vegetables, such as asparagus or Brussels sprouts, and a simple green salad.
Suggested side dishes:
- Roasted asparagus
- Brussels sprouts with bacon
- Simple green salad with vinaigrette dressing
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 to thicken it up.
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 in Italian cuisine for centuries and is often served as a side dish or as a base for other dishes.
Flavor profiles:
Polenta e Zola has a creamy and cheesy flavor with a hint of black pepper.
Serving suggestions:
Serve Polenta e Zola as a main dish or as a side dish with roasted vegetables and a simple green salad.
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Region: Italian