How to make mozzarella polenta at home? TOP 4 recipes with photos. Secrets and tips of chefs. Video recipes.
Polenta is a popular Italian dish made with corn grits. Back in the 16th century, it was food for the poor and it was served on its own. They cooked it in a large cauldron, stirring until thick, so that the porridge would not drip from the stirring blade. Later, various additives in the form of a side dish began to be added to cereals: seafood, meat, cheese, vegetables, mushrooms. Then the food of the poor appeared on the tables of wealthy citizens. Today Polenta has become widespread and has won the love of Italian gourmets. It is prepared in home cooking, in a restaurant, and in taverns. It should not be confused with hominy or banosh. Italian polenta is an incomparable independent and delicious dish. This material offers TOP 4 recipes and culinary tips for making polenta with mozzarella.
Tips, secrets and subtleties of cooking
- The classic recipe for polenta: 1 tbsp. polenta (very fine corn grits), 3 tbsp. water, salt to taste and butter. Polenta cooking time depends on the desired consistency.
- The quality of polenta depends on the quality of the flour. The dish should be smooth and creamy, because during cooking, the starch particles dissolve. With low-grade, cheap flour, this effect will not work. Large particles do not completely dissolve.
- “Historical” cooking technology involves a copper cooking pot or frying pan. However, the latter is optional. In modern times, it is enough to have a heavy saucepan with a thick bottom.
- Polenta is a versatile food. Italians use it not only as a Contorno (side dish). It is prepared sweet as a dessert with fruits. It can be soft or hard.
- The finished polenta is cut into pieces with a knife and used instead of bread. Or the slices are baked in the oven with mozzarella and other foods.
- Grilled polenta is browned and spread on bruschetta as a filling, complemented with cheese.
- Leftover polenta can be fried in butter in a skillet and sprinkled with hard cheese.
Polenta with mozzarella and sun-dried tomatoes
A simple and tasty dish - polenta with mozzarella and sun-dried tomatoes. It is the perfect side dish or a stand-alone dish for any meal.
- Caloric content per 100 g - 78 kcal.
- Servings - 4
- Cooking time - 1 hour 30 minutes
Ingredients:
- Water - 1 l
- Mozzarella cheese - 300 g
- Corn grits - 250 g
- Cherry tomatoes - 500 g
- Olive oil - 0.5 tbsp
- Parmesan cheese - 150 g
Cooking polenta with mozzarella and sun-dried tomatoes:
- Pour water into a saucepan, salt and bring to a boil. Pour corn grits into boiling water and stir constantly so that no lumps form.
- After boiling again, reduce the temperature and cook the polenta for half an hour, stirring continuously. The readiness of the cereal is determined by its separation from the bottom and walls of the dishes, as well as the formation of a crust on the walls. If the polenta is too thick, add a couple of tablespoons of boiling water.
- Put half of the finished polenta on a greased baking sheet in a layer of 1 cm and flatten.
- Top with sliced mozzarella (100 g) with sun-dried tomatoes.
- On top of the tomatoes, place the second half of polenta and again the slices of mozzarella with sun-dried tomatoes.
- Sprinkle everything with grated Parmesan and send to a preheated oven to 180 ° C for 20 minutes.
- Cut the prepared polenta with mozzarella and sun-dried tomatoes in portions and serve hot.
Baked polenta with mozzarella and mushrooms
Delicious, light and easy to prepare at the same time - baked polenta with mozzarella and mushrooms. This is a real treat for a family evening meal. The dish goes very well with tomatoes and herbs.
Ingredients:
- Water - 2 tbsp.
- Polenta - 150 g
- Mozzarella cheese - 150 g
- Champignons - 8 pcs.
- Tomatoes - 2 pcs.
- Salt - a pinch
- Garlic - 1 clove
- Sun-dried tomatoes in oil - to taste
- Parmesan cheese - to taste
- Pepper mix to taste
- Rosemary - 1 bunch
- Provencal herbs to taste
- Olive oil to taste
To make baked polenta with mozzarella and mushrooms:
- Finely chop the peeled garlic cloves and fresh tomatoes.
- In a skillet, heat the olive oil and place the sun-dried tomato slices in oil, garlic and fresh tomatoes.
- Cut the champignons into pieces, add to the pan, salt, add the Provencal herbs and stir.
- Boil the salted water in a saucepan and stir in the polenta while stirring. Cook it for 5 minutes.
- Grease a baking dish with a thin layer of oil and place the polenta on the bottom with a layer of 1 cm.
- Top with sliced mozzarella, fried mushrooms with tomatoes, sprinkle with a mixture of peppers and repeat the layers in the same order: polenta, mozzarella, mushrooms, tomatoes.
- Sprinkle everything with grated parmesan and bake polenta with mozzarella and mushrooms in a preheated oven to 180 ° C for 20-30 minutes.
- Garnish the finished dish with rosemary.
Polenta with mozzarella and corn
Delicious polenta with mozzarella and corn can be served in any way, as a main course or as a side dish, hot or cold, for lunch or dinner.
Ingredients:
- Corn grits - 0.5 tbsp.
- Mozzarella - 150 g
- Canned corn - 1 tbsp
- Water - 1, 5 tbsp.
- Cream - 1 tbsp.
- Butter - 1 tablespoon
- Olive oil - 2 tablespoons
- Salt - a pinch
- Garlic powder - 0.5 tsp
Cooking polenta with mozzarella and corn:
- Melt the butter in a saucepan, pour in the olive oil and heat.
- Put corn kernels in hot oil, after draining the brine, and fry for 5 minutes.
- Add corn grits to the saucepan. Pour in water with cream, salt, add garlic powder and bring to a boil.
- Cook, stirring constantly over low heat for 15 minutes to thicken the mass.
- Then add the chopped mozzarella slices to a pot of hot polenta and stir well.
- Serve hot polenta with mozzarella and corn.
Corn polenta with mozzarella, cheese and tomatoes
Experiment in your own kitchen and prepare a hearty meal for the whole family for dinner - corn polenta with mozzarella, cheese and tomatoes.
Ingredients:
- Corn flour - 250 g
- Butter - 70 g
- Parmesan cheese - 50 g
- Mozzarella cheese - 200 g
- Tomatoes - 3 pcs.
- Dried basil - 1/3 tsp
- Edible salt to taste
- Water - 1 l
Cooking corn polenta with mozzarella, cheese and tomatoes:
- Pour water into a heavy-bottomed saucepan, add salt and portions of cornmeal. Stir constantly so that no lumps form, and cook the porridge for 40 minutes until it thickens.
- Grate Parmesan on a fine grater, pour into cooked corn polenta and stir until smooth so that the cheese is completely dissolved.
- Grease a sheet of parchment paper with butter and line the hot corn porridge in an even layer 1 cm high.
- Grease the surface of the porridge with butter, cover the top with a sheet of parchment paper and lightly press down to get an even and smooth area. Leave to cool completely.
- Wash the tomatoes, cut into thin slices. Cut the mozzarella into slices.
- Cut out neat circles from the corn porridge with a glass or a special form, grease them on both sides with butter.
- Place the porridge cuttings tightly in a greased form, alternating with tomatoes and mozzarella. Sprinkle the resulting turrets with dried basil.
- Send the corn polenta with mozzarella, cheese and tomatoes to a preheated oven at 200 ° C and bake until tender for 15 minutes.
