Description
Italian polenta (in the countries of the former USSR similar porridge called Mamaliga) is a porridge made out of corn, the cooking method which remains practically unchanged for several centuries. But the options for the use of polenta is becoming more and more. It can be eaten cold, hot, sweet, salty, spicy. The neutral flavor of the polenta allows you to make it a basis for various dishes. On the website there are several options of polenta with cheese, but I offer several different option.
Ingredients
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Corn grits
200 g
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Cream cheese
200 g
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Blue cheese
100 g
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Cheese
100 g
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Greens
4 piece
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Butter
1 Tbsp
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Thyme
0.5 tsp
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Salt
Cooking
Set of products for cooking polenta is not great.
Finely chop the greens.
Thoroughly mash with a fork cheese with blue mold.
Add the soft cheese, parsley, dry thyme.
All grind until smooth.
Hard cheese grate on a coarse grater.
Boil in a large pot a pint of water, add salt and pour the corn grits. I used the quick cooking grits for cooking which is enough 2 minutes. In any case, interfere with the rump, which quickly thickens very hard, but necessary.
Rectangular form grease with butter.
Put in the form of polenta, a layer of about 2 cm, flatten with a wet spatula. And leave to cool for about an hour.
After an hour, carefully cut into 6 (this is my version, you can have more) identical pieces.
On a baking sheet covered with baking paper put the pieces of polenta. Lubricate each piece of cheese mass.
And connecting in pairs, lightly press with your hands.
Sprinkle the pieces with grated cheese. Close to dining spoon leftover cheese, they make a great cheesy chips, which will adorn portions of polenta. Send a baking sheet in an oven preheated to 190*C for 15 minutes.
Here's a get the polenta out of the oven.
Serve hot, garnished with cheese chips and greens.
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