Crispy polenta made from classic ingredients with cheese in the oven. Quite expensive in terms of time for cooking a dish. It will not be possible to leave it to cook on the stove and do chores around the house, your constant active presence will be required. But it's really very tasty, so when you cook, do more at once. Ready-made polenta can be packed in a container or film and stored in the refrigerator for a couple of days, and before eating, simply heat the dish in the oven or in a frying pan with a little butter. This is a wonderful snack and a delicious hearty breakfast for the whole family! My family liked polenta :) And this dish is also great because polenta can be cooked in a variety of options. Surely over time you will have your own branded version.
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins
11
%
2
g
Fats
11
%
2
g
Carbohydrates
79
%
15
g
80
kcal
GI:
0
/
0
/
100
Step-by-step cooking
Cooking time:
50 min
PT50M
Step 1:
Prepare all the necessary ingredients. We put water in a container with a thick bottom (a saucepan or frying pan - like mine) to warm up.
Step 2:
Cheese needs to be grated.
Step 3:
When the water boils, pour in the grits gradually, stirring constantly so that the grains do not stick together.
Step 4:
Switch the fire to minimum and continue stirring.If everything is OK, already in the first 4-5 minutes the cereal will absorb all the water.
Step 5:
When the mass thickens so much that it will be able to hold the spatula (this will happen in 25-35 minutes from the start of cooking) - remove the pan from the heat.
Step 6:
Put the finished cereal on the board and shape it.
Step 7:
I decided to arrange the polenta in the form of flowers, so first I tamp it to make a relatively flat sheet.
Step 8:
And then I cut out the blanks from this sheet with a mold.
Step 9:
We put the blanks on a baking sheet, put a little butter on each and sprinkle with cheese. The cheese should remain on the surface and not crawl out over the edges - otherwise it will burn when baking. The protven itself does not need to be smeared with oil.
We heat the oven to the maximum, put a protven with polenta in it and switch to 100 degrees. After 15-20 minutes, the cheese will melt and the polenta will be covered with a crispy crust. Turn off the oven and after 5 minutes you can serve!
Step 10:
And here is a variant of polenta for those who have high cholesterol and who cannot have dairy products. Silicone molds are used for shaping and baking in the oven, caramelized pear and a little honey are on top.
Step 11:
Bon appetit)
Step 12:
Bon appetit)
Step 13:
Bon appetit)
While preparing the classic version of polenta, I came across the fact that there are many myths in the Internet space about how it can be cooked in modern conditions. For example, in order to get exactly the classics, you need to pour the cereal into boiling water - then the grains gain moisture in the first 5 minutes - this has been tested and proven by volumetric experience. However, it is sometimes said that after falling asleep, you can add water or cereals. There is no point in this, if you took everything at once in proportions according to the recipe, everything will turn out as it should. Moreover, if you add grits already in the process, its consistency will differ from the one filled according to the recipe - and the consistency of the whole dish will be heterogeneous. Also, many sources write that it is necessary to stir it with a wooden spatula. If you do not have one, do not panic - the silicone one copes with the task perfectly. The main thing is that it should not be a metal tool, for example, a spoon, with which you can peel the surface of a pot / frying pan, plus a metallic taste will be added. I also note that if you do not have an oven, but you want to give the polenta a golden crispy crust - just take a clean dry frying pan, melt a piece of butter on it and fry the pieces of polenta on both sides - it will not be exactly the same, but very close - and to taste, and a crispy crust will be added! Good luck!
Calorie content of the products possible in the composition of the dish
