Cheese Polenta

A thick, smooth cream that coats the spoon, enriched with melted Comté cheese that strings from the fork. The scent of nutmeg and brown butter rises from the hot saucepan.

• Prep time: 5 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 687
• Protein: 24 g
• Carbs: 84 g
• Fat: 30 g

Ingredients

• 250 g Corn flour ( used as polenta )
• 500 ml Mineral water
• 500 ml Whole milk
• 150 g Comté cheese ( grated )
• 50 g Minimum butter sweet
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 pinch Nutmeg ( grated )
• 150 g Medium cornmeal ( fine or medium )

Instructions

1. Prepare the cooking broth

   In a large saucepan, bring the mineral water and whole milk to a boil with a pinch of grey sea salt. The mixture should simmer.

2. Pour the corn

   Pour the corn flour and cornmeal in a fine rain while whisking vigorously to avoid lumps.

3. Cook and thicken

   Lower the heat to minimum. Cook, stirring constantly with a wooden spoon until the polenta thickens and begins to pull away from the sides of the pan.

4. Bind and season

   Off the heat, stir in the grated Comté, butter, and nutmeg. Mix until the cheese is melted and the texture is glossy. Season with pepper at the last moment.

Chef's tips

• Stir constantly with a wooden spoon to prevent the bottom from sticking.
• If the polenta becomes too firm, loosen it with a little warm milk before serving.
• Season generously, as corn absorbs a lot of salt.

Storage

Keeps for 3 days in the fridge in an airtight container. To reheat, cut into slices and pan-fry with a knob of butter.