Polenta with cheese
Origin of the recipe
Polenta is a traditional Italian dish made from corn flour. Its history dates back to ancient times, when corn was brought to Europe from the Americas following the discovery of the New World in the 15th century. Polenta with cheese has become a classic dish in northern Italy, particularly in the Lombardy and Piedmont regions. It is often served as a side dish or on its own, especially in the winter months when something warm and filling is desired.
What do you need for cooking?
Ingredients
-
Corn flour
-
Milk
-
Parmesan cheese
-
Butter
-
Salt and pepper
Kitchen utensils
- Pot
- shoulder blade
- Grater
Corn grits aren't very popular in our country—and undeservedly so. They're low in calories and contain many beneficial nutrients, including potassium, phosphorus, magnesium, copper, vitamins B and E, carotene, enzymes, and starch. In Romania and Moldova, mamaliga, a famous thick porridge, is made from corn grits or flour. In Italy, a similar porridge is called polenta. Make this authentic Italian porridge with Parmesan cheese.
Step-by-step recipe
Step 1:
Grate the cheese.
Step 2:
Pour milk into a saucepan, add salt, pepper, and bring to a boil.
Step 3:
Stir constantly while adding polenta.
Step 4:
Add butter, stir until partially dissolved.
Step 5:
Add cheese, mix thoroughly.
Step 6:
Serve as a side dish or as porridge for breakfast.
Cooking tips
Add polenta to milk as you would when cooking semolina porridge – gradually and vigorously stirring.
If you don't have Parmesan cheese, use any hard cheese.
