Polenta with Parmesan and Cottage Cheese
6 servings
120 minutes
Polenta with parmesan and cottage cheese is a refined Italian dish originating from rural regions where cornmeal was an accessible and hearty ingredient. This version of polenta combines the tenderness of corn porridge with the rich flavor of parmesan and the lightness of the cottage cheese filling. Baked to a golden crust, it acquires a crispy texture on the outside and softness inside. The aroma of garlic and fresh herbs adds a spicy note to the dish. Polenta is excellent as a standalone dish or as a side, harmonizing with vegetables, meat, and fish delicacies. In Italy, it is often served at family dinners, enjoying its warm, enveloping taste. This culinary creation pairs perfectly with a glass of white wine or a light sauce, revealing the depth of Mediterranean gastronomy.
1
Boil 2 cups of water in a pot, add 1 cup of grains, and cook while stirring for 5-7 minutes.
- Cornmeal (polenta): 1 glass
2
Add milk, salt, and mix. Cook on low heat with a lid for another 20 minutes. At the end of cooking, stir in grated Parmesan (50g).
- Milk: 1 glass
- Salt: to taste
- Parmesan (Parmigiano Reggiano): 100 g
3
Line the baking tray with parchment paper and grease it with butter. Spread the porridge in a 1 cm layer and let it cool.
- Butter: 15 g
4
At this time, we prepare the filling. Mix the cottage cheese with the remaining cheese and herbs. Squeeze the garlic and mix.
- Curd cheese (tvorog): 100 g
- Parmesan (Parmigiano Reggiano): 100 g
- Dill: 25 g
- Basil: 25 g
- Garlic: 2 cloves
5
Cut the cooled corn porridge in half. Place the filling on one half. Close with the other half.
6
You can sprinkle parmesan on top.
- Parmesan (Parmigiano Reggiano): 100 g
7
Bake the polenta in a preheated oven at 220 degrees for 10 minutes.
8
Cut the cooled polenta into rectangles.
9
