Cheese Polenta
Ingredients
- 250 gCorn flour (used as polenta)
- 500 mlMineral water
- 500 mlWhole milk
- 150 gComté cheese (grated)
- 50 gUnsalted butter
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pinchNutmeg (grated)
- 150 gMedium cornmeal (fine or medium)
Method
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.
- 1
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 flour and cornmeal in a fine rain while whisking vigorously to avoid lumps.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. To reheat, cut into slices and pan-fry with a knob of butter.
