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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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    Flyer Deal  (1)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR ORIGINS OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR ORIGINS OIL

    $4.99 ea.

    350 - 500 ml SELECTED VARIETIES

  • 1 cup
    (250 mL)
    reconstituted vegetable broth or chicken broth
  • 1 cup
    (250 mL)
    water
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    Flyer Deal  (1)
    SAVE $1.22
    SELECTION SPRING WATER 24 X 500 ml or SELECTION WATER ENHANCERS 48 ml

    SELECTION SPRING WATER 24 X 500 ml or SELECTION WATER ENHANCERS 48 ml

    $1.77 ea.

    SELECTED VARIETIES

  • 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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    Flyer Deals  (11)
    SAVE UP TO $1.60/100 G
    San Daniele Prosciutto or Provolone Cheese

    San Daniele Prosciutto or Provolone Cheese

    $1.99 /100 g

    DELI SLICED, 9.03/lb

    SAVE $1.80
    IRRESISTIBLES ARTISAN OLD WHITE CHEDDAR CHEESE AGED 2 YEARS

    IRRESISTIBLES ARTISAN OLD WHITE CHEDDAR CHEESE AGED 2 YEARS

    $11.99 ea.

    400 g

    TRE STELLE OR DOFINO S ICED CHEESE OR CASTELLO BLUE

    TRE STELLE OR DOFINO S ICED CHEESE OR CASTELLO BLUE

    $5.00 ea.

    125 - 165 g SELECTED VARIETIES

    ZERTO FRESH MOZZARELLA CHEESE OR PRE-SLICED

    ZERTO FRESH MOZZARELLA CHEESE OR PRE-SLICED

    $6.99 ea.

    250 g

    KRINOS CRUMBLED FETA CHEESE

    KRINOS CRUMBLED FETA CHEESE

    $4.99 ea.

    170 g

    KRAFT CHEESE SLICES

    KRAFT CHEESE SLICES

    $3.99 ea.

    450 g, SELECTED VARIETIES

    DOFINO HAVARTI CHEESE

    DOFINO HAVARTI CHEESE

    2 for $10.00

    200 g SELECTED VARIETIES

    SELECTION COTTAGE CHEESE

    SELECTION COTTAGE CHEESE

    $2.79 ea.

    500 g SELECTED VARIETIES

    CRACKER BARREL CHEESE SNACKS 168 g or NATURAL CHEESE SLICES 200 - 240 g

    CRACKER BARREL CHEESE SNACKS 168 g or NATURAL CHEESE SLICES 200 - 240 g

    $3.99 ea.

    SELECTED VARIETIES

    BALDERSON CHEDDAR CHEESE

    BALDERSON CHEDDAR CHEESE

    $2.69 / 100 g

    DELI SLICED SELECTED VARIETIES 12.20/lb

    SAVE UP TO $2.50. 10 BONUS Reward Miles when you buy 2
    BABYBEL OR LAUGHING COW CHEESE

    BABYBEL OR LAUGHING COW CHEESE

    $2.99 ea.

    120 - 133 g SELECTED VARIETIES

    10 AIR MILES® Bonus Miles when buying 2

  • 1 Tbsp.
    (15 mL)
    chopped fresh basil
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    Flyer Deal  (1)
    BASIL POTTED PLANT

    BASIL POTTED PLANT

    $3.99 ea.


  • freshly ground pepper to taste.
  • 14 oz
    (400 g)
    provolone cheese, sliced
    You might like:

    Flyer Deal  (1)
    SAVE UP TO $1.60/100 G
    San Daniele Prosciutto or Provolone Cheese

    San Daniele Prosciutto or Provolone Cheese

    $1.99 /100 g

    DELI SLICED, 9.03/lb

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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