Recette : diots savoyards à la polenta - Météo à la carte

diots sausages

🥗Healthier: chicken sausages

💰Cheaper: pork sausages

Chicken sausages are leaner, while pork sausages are more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories, while pecorino is often less expensive.

Start by preparing the polenta, as it takes the longest.

For every volume of cornmeal, use two and a half volumes of water, adding a bit of salt and pepper.

Bring the water to a boil, then gradually sprinkle in the polenta while stirring continuously to prevent clumping.

Cook the polenta until thickened, then stir in 100 g of butter and 250 g of mascarpone for creaminess.

In another pan, heat olive oil and butter, then add sliced onions and sauté until well-colored.

Layer the polenta in a baking dish, alternating with the sautéed onions and slices of Beaufort cheese.

Preheat the oven to 200 degrees Celsius and bake the gratins for 8 minutes.

For the diots, place them in the oven at 200 degrees Celsius for about 20 minutes without seasoning, as they are pre-seasoned.

Prepare a sauce with onions, white wine, and veal stock to accompany the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens