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Polenta Cakes with Provolone and Peccorino https://www.metro.ca/userfiles/image/recipes/polenta-grille-provolone-peccorino-2342.jpg PT04M PT25M PT2H29M
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.
12
1/4 cup (60 mL) shallots, chopped 2 Tbsp. (30 mL) extra virgin olive oil 1 cup (250 mL) reconstituted vegetable broth or chicken broth 1 cup (250 mL) water 1/3 cup (80 mL) butter 2/3 cup (170 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
Polenta Cakes with Provolone and Peccorino

Polenta Cakes with Provolone and Peccorino

Rate this recipe
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12
cakes
0:04
Preparation
0:25
COOKING
2:29
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/4 cup
    (60 mL)
    shallots, chopped
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    1 L SELECTED VARIETIES

  • 1 cup
    (250 mL)
    reconstituted vegetable broth or chicken broth
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    66 g - 1 kg SELECTED VARIETIES

  • 1 cup
    (250 mL)
    water
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    1 L

  • 1/3 cup
    (80 mL)
    butter
  • 2/3 cup
    (170 mL)
    fine cornmeal
  • 2 Tbsp.
    (30 mL)
    grated fresh sheep's milk peccorino cheese
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    DELI CUT, 3.97/100 g

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    252 - 336 g SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    chopped fresh basil

  • freshly ground pepper to taste.
  • 14 oz
    (400 g)
    provolone cheese, sliced
Imprimer ma sélection

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.

Source : Chef José Trottier

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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