Description
Polenta baked with cheese "Gorgonzola" and spinach. A simple recipe for the holiday table. The recipe for this dish was posted on the website in 2008 by user Mouse-Katyusha called "Polenta baked with cheese and greens" and is illustrated with me in the framework of "Coloring".
Ingredients
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Spinach
400 g
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Garlic
2 tooth
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Soft cheese
140 g
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Vegetable oil
1 Tbsp
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Corn flour
200 g
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Salt
-
Chicken egg
1 piece
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Parmesan
2 Tbsp
Cooking
To sort and wash the spinach. Then, blanch 1 minute in boiling water. Drain in a colander and drain off the water. Garlic clean and chop. Cut the cheese into small cubes.
In the original recipe it was suggested to take corn or ready-made grits for the polenta. I took a regular corn coarse flour. Just such as in the photo.
This ready-made mix for polenta with mushrooms, which we sold.
In a saucepan, with thick walls (ideally, of course, have a copper pot for the polenta) boil 500 ml water, adding 1/2 tsp salt and butter. Stirring constantly so no lumps, thin stream to fill up the cornmeal and cook for about 10-12 minutes, stirring constantly with a WOODEN spoon as it thickens quickly. Remove from heat when the porridge starts to fall off the sides of the pan.
The finished pudding a little cool, enter the egg and mix thoroughly. Put cereal in the form of casseroles or on a baking sheet, castelnou with cling film, and well leveled with a thin layer with the help of culinary blades.
Spinach, squeeze and chop coarsely. Mix with the garlic and half the cheese. Season with salt and pepper.
A round cookie cutter to cut the cooled polenta slices without removing the molds. That is, You have to have several identical molds. My molds with a diameter of 5 cm and height is also 5 cm.
Put the ramekins on a baking tray with paper.
On top of the polenta put spinach and a piece of cheese. Sprinkle with grated Parmesan cheese.
Bake in preheated oven for 10-12 minutes at 180°C. Let cool slightly ring-molds and pull gently.
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