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Polenta with Copper Blue Sheep Cheese

Polenta with Copper Blue Sheep Cheese

@vandelli-formaggi

A rustic and comforting dish that combines the simplicity of polenta with the creaminess and bold character of Blue Sheep Cheese. Ideal as a warm appetizer, main course, or winter vegetarian second course, this recipe celebrates the authentic flavors of Italian tradition with a gourmet touch thanks to the blue sheep cheese.

Difficulty: Easy
Cooking: 45 min
Preparation: 10 min
Country: Italia

Ingredients

No. Servings
  • Cornmeal for polenta300g
  • Water1.2L
  • Coarse salt12g
  • Blue Sheep Cheese
    Blue sheep cheese120g
  • Butter30g

Purchasable products

  • Sheep's Blue Cheese (approx. 3 KG)

    Sheep's Blue Cheese (approx. 3 KG)

    1 product
    118.00

Preparation

  1. STEP 1 OF 7

    Bring the water to a boil in a large pot, add the salt.

  2. STEP 2 OF 7

    Pour the cornmeal in a steady stream, stirring with a whisk to avoid lumps.

  3. STEP 3 OF 7

    Cook the polenta over low heat, stirring often, for about 45 minutes until it reaches a thick and smooth consistency.

  4. STEP 4 OF 7

    Pour the polenta onto a damp cutting board or into a mold and let it cool slightly, then cut into slices.

  5. STEP 5 OF 7

    Arrange the polenta slices on a plate and add pieces of Copper Blue Sheep Cheese.

  6. STEP 6 OF 7

    Place the slices under the grill or in a hot oven for a few minutes to slightly melt the cheese.

  7. STEP 7 OF 7

    Finish with pats of butter and serve immediately while hot.

General Information

Storage notes

Store in the refrigerator for up to 2 days in an airtight container. Reheat in a pan or microwave before serving. Do not freeze.

Origin

Italia, Toscana

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)96.39
Carbohydrates (g)13.29
of which Sugars (g)0.29
Fat (g)3.81
of which Saturates (g)1.58
Protein (g)2.81
Fiber (g)0.56
Sale (g)0.29
  • Proteins
    2.81g·14%
  • Carbohydrates
    13.29g·65%
  • Fats
    3.81g·19%
  • Fibers
    0.56g·3%