Polenta Cakes with Provolone and Peccorino
| Preparation: | 4 min |
| Marinating/Waiting: | 2 h |
| Cooking: | 25 min |
| Total: | 2 h 29 min |
servings
| Category: | Appetizers |
| Subcategory: | Cheeses |
| Source: | Chef José Trottier |
Recipe ingredients
- 1/4 cup (60 mL) shallots, chopped
- 2 Tbsp. (30 mL) extra virgin olive oil*
- 1 cup (250 mL) reconstituted vegetable or chicken broth*
- 1 cup (250 mL) water
- 1/3 cup (80 mL) butter*
- 2/3 cup (160 mL) fine cornmeal
- 2 Tbsp. (30 mL) grated fresh sheep's milk Peccorino cheese
- 1 Tbsp. (15 mL) chopped fresh basil
- Freshly ground pepper to taste
- 14 oz. (400 g) Provolone cheese, sliced
Preparation
Preheat oven to 450°F (230°C).
In a saucepan, brown shallots in oil.
Add broth, water and butter.
When butter is melted, add cornmeal and cook until it thickens (about 10 minutes). Polenta is done when it begins to pull away from the sides of the pan.
Add Peccorino, basil and pepper.
Transfer polenta to a greased pan, spreading and chill for 2 hours.
Cut into 12 cakes with a cookie cutter.
Put polenta cakes on a cookie sheet and bake 8-10 minutes or until golden brown.
Turn cakes over, cover with Provolone and bake 4-5 minutes more.
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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