Soft White Polenta and Three Cheeses with Heirloom Roasted Tomatoes
It was just a forgone conclusion that I was going to make this Soft White Polenta with Three Cheeses and Roasted heirloom Tomatoes
Why? Don’t make me say it….. because I had to cook it before the bugs got to it. There I said it out loud.
I seem to have a few of the pesky creatures escaping from packets here and there. They are Italian ones there is no doubt they came from the organic, stone ground, un-heat treated buckwheat flour I haven’t managed to finish. They all headed straight for the pasta packets in the other cupboard, after escaping from the buckwheat because……they so love pasta, just like Italians do.
This white polenta is very fine and perfect for cakes and also this soft and cheesy side dish. Oh my gosh we ate the soft cheesy polenta as a side with steak, fish and chicken, kind of like a potato or pasta substitute. It was so good. I say we because Skater ate it too!. Win
So this is my new favourite side dish Soft White Polenta with Three Cheeses and roasted heirloom tomatoes. I made it in a spring form tin, but it is much better to make it in a nice casserole dish you can pop into the oven and then onto the table.
Soft White Polenta and Three Cheeses
Ingredients
- 250 gm polenta fine white (1 cup)
- 1 ½ litres water 6 cups
- 100 gm cheese cheddar or parmesan
- 50 gm butter
Later
- 1 whole corn husked
- 400 gm heirloom tomatoes Coloured green yellow, orange, baby romas and cherries 2 cups
- 50 gm cheddar cheese
- 50 gm mozzarella
- 25 gm Parmesan cheese grated, 4 Tablespoons
- ¼ cup basil leaves
- 2 Tablespoons chives chopped
- 5 gm salt and pepper to taste
Instructions
- Oven 180 F/ 360 F
- Put the water into a large pot and bring up to the boil. Once boiling turn down and rain in the polenta then whisk to combine. Turn onto low and whisk regularly.
- Continue to cook until the polenta is thick and white like mashed potatoes ( 20-30 minutes on low). Add the 50 gm butter and the 50 gm of cheese and 1 teaspoons of salt ( or to taste) and fresh black pepper. Whisk in.
- Pour into a casserole dish and refrigerate till set. Once cold dig out the centre of the polenta and mix it in a bowl with the corn kernels, cheddar and mozzarella then return to the centre of the dish flattening down.
- Cover with tomatoes, chives, basil and parmesan. This can be made to here, and put back in the refrigerator till later if desired.
To finish cooking.
- Put the polenta in to the oven on 180 C and bake till the cheese is melted and the tomatoes starting to scorch. This will take about 30 minutes,
- Serve with barbecued or pan fried meats, schnitzels, braised dishes and stews and fish. pass extra balsamic, olive oil and chilli.
Notes
Now this is how it tastes best……
I
WOW! That white polenta & three cheeses looks amazing Tania – I’m now on the search for some 🙂 How many Ras-El-Hanout recipes are out there!? It’s all about trial & error but I’ve pinned this for later reference as it looks great. Sorry about your bugs, they’re painful aren’t they. I had them years ago & I had to clean all my cupboards from top to bottom! Lovely seeing you for #IMK x
Hello, glad to hear from you. hope you have had a great 2016 so far. You’ll easily find white polenta in melbourne. Moths visit me every season. They love my Italian staples.
Oh my, that polenta looks amazing. Years ago I scrubbed the pantry, decanted everything into plastic containers and I still get moths. Thankfully now most of them get trapped in the one container so that is all I have to throw out.
I love Ras el Hanout. I would say it is one of my favourite spices. Lucky you to have a homemade version.
Yes it is a really gorgeous spice. This one particularly fragrant and fresh. Mmmm polenta!
Awesome blog. I love to read all your work. This i would have say is your best work hands down. I look forward to your work.
For more information visit our website: http://www.diamondscatering.com.au
Thats because I invented them Kari!
Hi,
I tried this recipe. It was too delicious. I always refer your blog when I want to prepare some delicious recipes for some special occasions. I love the way you present food. There is a competition is going on in Asian Inspirations. It’s a creative competition, why don’t you give a chance. I tried, unfortunately, couldn’t able to win. Here is the link to the contest – https://asianinspirations.com.au/cny16/ or http://bit.ly/cnycontestblog. Best of luck. :-))
Thanks Rosa. And thanks for the tip about the competition
Oh my word, that polenta dish looks amazing! It must be time for me to pay a visit to the big Italian grocery store that I’m so fond of and hunt some of this fine polenta down.
You have my sympathy re the bugs – I had to invest heavily in sealed containers when we moved to the country. That was after I had to ditch pretty much all of my dry-goods.
Yes indeedy it was the ants pants and I shouldn’t have eaten so much!
It looks divine! Oh no, those pesky creatures. We haven’t had any here but we did have them in the previous place. I hated them
Oh I know. I have them frequently due to the organic nature of the Italian ingredients I bring home- there are some draw backs you see!
That is the most enticing polenta I’ve ever seen. 🙂
Thanks Krista
Unfair! Today is a fast do – BOO – but I am a cheese addict. I would eat this whole pan and then demand some brie for dessert 🙂 Looks incredible
Oh wow you do love cheese.
That polenta looks fantastic! We may have to hunt down some decent tomatoes to make it soon. I have lots of polenta in the pantry…luckily no bugs though! The preserves look delicious and I understand the urge to make scones just to eat them. The mustard also sounds like something I could really enjoy.
Hi Grechen, just make it with mushrooms!
Now you have gone and made me hungry… this dish looks so delicious 🙂
Hi Moya. It was so delicious and cheesy and soft!
I just want to dive head-first into that first shot. There’s only one thing that trumps stretchy cheese, and that’s stretchy pants.
Oh you are a clever funny girl, thanks
Ooh, your Three Cheese Polenta is calling my name – perfect comfort food during our damp, gray winter weather. Okay, perfect any time of year. How lovely that it holds its shape when baked in a springform – suitable for company presentation.
Did you make the scones to eat with your new jams?
Well in fact I really wanted to make scones but i had to stop myself
Oh Wow! that polenta and tomatoes looks so good, I can’t wait to try it… I feel your pain with the moths, I haven’t had any for years and recently bought some organic arborio rice from Italy so they had to be in that??? Anyway its back to putting everything in the freezer over night to kill anything thats there!
Thanks for sharing!
Liz xx
Well mothes at least mean that your food is not full of chemicals, so the freezer it is!
There is so much to love about this recipe, from the fresh corn to the fine polenta. It’s all good. I’ve not seen this type of polenta but I’ve not really looked for it. I’ll be sure to look, though, the next time I’m in the Italian market. They pride themselves for their imports.Maybe I’ll get lucky! 😉
I hope so John i think you will like it
What lovely gifts from Maureen. I know what you mean about pantry pests – I came back from our holiday in January and they were everywhere. I know I need to empty out the pantry and inspect all packets and wipe down the shelves with eucalyptus oil and sprinkle around the bay leaves, but I’m having difficulty finding the energy xx
So with you there Charlie
I’ve developed the biggest addiction to polenta lately!!! Cant wait to try this – yum!
you can make it for the baby Lucy…
I keep seeing references to Ras al Hanout. I know it better as a mix of not-ground seeds and hardened spice berries; your ground up version would produce quite a different result. I have been putting it in the cavity of a chicken, along with preserved lemons (another specialty of Morocco where Ras al Hanout originates). These add a very nice subtle flavor to the chicken while it’s roasting. What do you do with it?
best … mae at maefood.blogspot.com
Hi Mae thanks for the fantastic idea. I do similar things with mine, in fact a little was sprinkled on some lamb steaks last night and served with a quinoa, pea and roast broccoli salad with a lemon dressing!
I’m a huge polenta fan (not so much the moths). We have to keep a lot of things in the fridge up here in the tropics because of all the nasties that are around and that they go off so quickly in the humidity. Anyway your polenta looks amazing, totally drool worthy.
Thanks Vicki. Yes it’s hard to keep track of those pesky critters. I have a lot of flour and things in the freezer too, but some slipped through the cracks
wow..and wow…I am drooling at that first photo…you have some interesting stuff in your kitchen this month, Tania. I would love to try that berry lime whisky preserve!
Hi Angie, thanks for saying that!
OMG this polenta looks amazing!! I’ve had pantry moths before but thankfully I’m all clear now. I started freezing my flour for a week to kill off any nasties and so far I’m knocking on wood. I hate the little bastards.
I do have to say, if the only way I could have that polenta dish is to have the bugs, I’d consider it. 🙂
Ha Maureen trust you to say that