Ingredients with Measurements:
- 4 Tomini di Bollengo cheese
- 1 cup of polenta
- 4 cups of water
- 1 tsp of salt
- 1 tbsp of butter
- 1 tbsp of olive oil
- Salt and pepper to taste
Special equipment needed:
- Medium-sized pot
- Wooden spoon
- Small baking dish
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium-sized 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.
3. Reduce the heat to low and continue stirring the polenta for about 20 minutes until it thickens and becomes creamy.
4. Remove the pot from the heat and stir in 1 tbsp of butter and 1 tbsp of olive oil. Season with salt and pepper to taste.
5. Pour the polenta into a small baking dish and smooth out the surface.
6. Cut the Tomini di Bollengo cheese in half and place each half on top of the polenta.
7. Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.
8. Remove from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 28g
Protein: 14g
Sodium: 800mg
Substitutions for ingredients:
- Tomini di Bollengo cheese can be substituted with any soft cheese such as Brie or Camembert.
- Butter can be substituted with margarine or vegan butter.
- Olive oil can be substituted with any other cooking oil.
Variations:
- Add chopped herbs such as thyme or rosemary to the polenta for extra flavor.
- Top the cheese with sliced cherry tomatoes before baking.
- Add cooked spinach or mushrooms to the polenta before pouring it into the baking dish.
Tips and tricks:
- Use a wooden spoon to stir the polenta to prevent it from sticking to the pot.
- Let the polenta cool for a few minutes before adding the cheese to prevent it from melting too quickly.
- Serve with a side salad or roasted vegetables for a complete meal.
Storage instructions:
Store any leftover Tomini di Bollengo con Polenta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the oven at 350°F (175°C) for 10-15 minutes until heated through.
Presentation ideas:
Serve the Tomini di Bollengo con Polenta on a large platter and garnish with fresh herbs such as parsley or basil.
Garnishes:
Fresh herbs such as parsley or basil.
Pairings:
Pair with a glass of red wine such as Chianti or Barbera.
Suggested side dishes:
A side salad or roasted vegetables.
Troubleshooting advice:
- If the polenta is too thick, add more water or milk to thin it out.
- If the cheese is not melting, place the dish under the broiler for a few minutes until the cheese is melted and bubbly.
Food safety advice:
Make sure to cook the polenta and cheese to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
Tomini di Bollengo is a soft cheese made from cow's milk that originates from the Piedmont region of Italy.
Flavor profiles:
Creamy, cheesy, and slightly nutty.
Serving suggestions:
Serve the Tomini di Bollengo con Polenta as an appetizer or main course.
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Region: Italian