- Prep time: 5 minutes
- Cook time: 30 minutes
- Serves: 6
- Difficulty: easy
- Course: main course
- Cookware: large pot, grater
- Cuisine: Italian / Odessa
Ingredients
- 250 g polenta
- 800 g tender sheep or cow cheese
- 1.3 litre water
- 1 tbsp olive oil
- 1 bunch of parsley
- salt
Cooking method
Step 1
Coarsely grate the cheese. Finely chop the parsley.
Step 2
Place a large pot of water over high heat. When the water comes to boil add salt and olive oil and reduce heat to medium. Stirring water constantly with a wooden spatula or whisk, add polenta. Cook for 20 minutes, stirring constantly, until polenta begins to separate from the bottom and sides of the pot and a crust forms on the sides.
Step 3
Add cheese and parsley, stir until smooth. Remove from heat.
My tips and tricks:
If there is too much polenta, you can safely refrigerate it for 1-2 days. Before serving, place the polenta on low heat, add a little bit of hot water or milk and stir until the polenta has absorbed the liquid completely (about 5 minutes).
Cheese polenta
Prep time
Cook time
Total time
Author: Maria Kalenska
Recipe type: main course
Cuisine: Italian / Odessa
Serves: 6
Ingredients
- 250 g polenta
- 800 g tender sheep or cow cheese
- 1.3 litre water
- 1 tbsp olive oil
- 1 bunch of parsley
- salt
Cooking method
- Coarsely grate the cheese. Finely chop the parsley.
- Place a large pot of water over high heat. When the water comes to boil add salt and olive oil and reduce heat to medium. Stirring water constantly with a wooden spatula or whisk, add polenta. Cook for 20 minutes, stirring constantly, until polenta begins to separate from the bottom and sides of the pot and a crust forms on the sides.
- Add cheese and parsley, stir until smooth. Remove from heat.
My tips and tricks
If there is too much polenta, you can safely refrigerate it for 1-2 days. Before serving, place the polenta on low heat, add a little bit of hot water or milk and stir until the polenta has absorbed the liquid completely (about 5 minutes).