POLENTA CON BURRO FUSO, FONTINA E SPECK - Ricetta

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and is often more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

broth

🥗Healthier: vegetable stock

💰Cheaper: water

Vegetable stock enhances flavor without animal products.

mushrooms

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini is lower in calories and can be more cost-effective.

Bring water to a boil in a large pot over high heat.

Add salt to boiling water.

Slowly whisk in cornmeal to avoid lumps.

Reduce heat to low and cook, stirring constantly, until thickened, about 30-40 minutes.

Remove from heat and stir in butter and cheese until melted and combined.

Spread polenta onto a greased baking sheet to cool and set, about 30 minutes.

Cut cooled polenta into squares or shapes.

Heat olive oil in a skillet over medium heat until shimmering.

Add polenta pieces and cook until golden on both sides, about 3-4 minutes per side.

Serve hot with desired toppings such as sauce, vegetables, or meats.

Cooking Techniques

Spice Level:

Allergens