Soft White Polenta and Three Cheeses
This is a great make ahead side dish. It can be reheated in a micro wave, in the oven or even in a pot all mixed together. It makes the perfect creamy side dish that goes with any kind of flavours (not Asian). It also keeps for a week in the fridge
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
I like to add the extra cheese to the middle of the dish to concentrate it. That way the sides stay creamy and soft while the cheese is all melty in the middle.
If you want to add all the cheese at once while it is cooking, Then go ahead. Just add it all at the end with the corn kernels and stir till combined.
Poor the polenta into a casserole, top with tomatoes and cheese and bake straight away if you like.