Polenta
| Preparation: | 15 min |
| Marinating/Waiting: | 1 h |
| Cooking: | 15 min |
| Total: | 1 h 30 min |
servings
| Category: | Appetizers |
| Subcategory: | Cheeses |
| Source: | Metro |
Recipe ingredients
- 1 cup (250 mL) water
- 1 cup (250 mL) milk
- 1 pinch of salt
- 1 bay leaf
- 1 Tbsp. (15 mL) olive oil*
- 2/3 cup (160 mL) cornmeal
- 1 cup (250 mL) grated Gruyère cheese.
Preparation
In a thick-bottomed pot, bring water, milk, salt, bay leaf and oil to a boil. Remove bay leaf.
Add cornmeal in a fine stream, whisking constantly. Add cheese.
Cook over very low heat for 10 to 15 minutes, stirring constantly in a figure-8 pattern with a wooden spoon and scraping the bottom. Polenta is cooked when it draws away from the sides of the pot.
Spread polenta in a buttered dish. When polenta is no longer hot but just warm, cover with plastic wrap and refrigerate for at least one hour or until cold and firm.
Cut with a knife or pastry cutter.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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