Baked Polenta with Milk
Baked Polenta with Milk Recipe from Romania and Switzerland
Introduction
Baked Polenta with Milk is a comforting, creamy dish that combines the simplicity of polenta with the richness of cheese, milk, and eggs, topped with a golden layer of sour cream and Parmesan. This dish is perfect for those seeking a hearty meal that brings warmth and satisfaction. It's a versatile recipe that can be served as a main course or a side dish, making it a valuable addition to any cook's repertoire.
History
Polenta, a dish made from ground cornmeal, has its roots in Northern Italy but has become a staple in many cuisines around the world. Traditionally, polenta was cooked slowly over a low flame, requiring constant stirring to achieve the perfect consistency. The addition of milk, cheese, and eggs to the polenta is a relatively modern variation, adding richness and depth to the humble dish. Baked Polenta with Milk is a testament to the evolution of traditional recipes to meet contemporary tastes and preferences.
Ingredients
How to prepare
- Prepare a creamy polenta by combining milk and cornmeal. Cook until it reaches a soft consistency. Remove from heat and add grated Parmesan, Swiss cheese, and eggs. Season with salt.
- Grease a heat-resistant glass dish with butter and transfer the polenta into it. Top with sour cream and sprinkle grated Parmesan. Bake in the oven until lightly browned.
Variations
- For a lighter version, substitute whole milk with skim milk and use low-fat cheese. Add cooked spinach, mushrooms, or sun-dried tomatoes to the polenta mixture for added flavor and nutrition. For a spicy kick, incorporate a pinch of red pepper flakes.
Cooking Tips & Tricks
For the best results, use a medium-grain cornmeal for a creamy texture. Stir the polenta continuously while cooking to prevent lumps. Incorporating the cheese and eggs into the polenta while it's still warm ensures they melt and blend smoothly. Greasing the baking dish prevents sticking and helps achieve a golden crust. Let the baked polenta rest for a few minutes before serving to set properly.
Serving Suggestions
Serve the Baked Polenta with Milk hot, directly from the oven. It pairs well with a fresh green salad or steamed vegetables for a balanced meal. For a heartier option, serve alongside grilled meats or roasted vegetables.
Cooking Techniques
Achieving the perfect creamy polenta requires slow cooking and constant stirring. Baking allows the flavors to meld together and the top to become golden and slightly crispy. Experiment with different baking times to achieve your preferred level of crust.
Ingredient Substitutions
If cornmeal is unavailable, grits or coarse semolina can be used as substitutes. Ricotta can replace sour cream for a lighter topping, and any hard cheese can be used in place of Parmesan and Swiss cheese.
Make Ahead Tips
The polenta mixture can be prepared a day in advance and stored in the refrigerator. When ready to bake, add the sour cream and Parmesan topping and bake as directed. This makes it an excellent option for entertaining or busy weeknights.
Presentation Ideas
Serve the Baked Polenta in individual ramekins for an elegant presentation. Garnish with fresh herbs like basil or thyme for a pop of color and flavor. A light drizzle of olive oil before serving adds a finishing touch.
Pairing Recommendations
A light, crisp white wine such as Pinot Grigio complements the richness of the Baked Polenta with Milk. For non-alcoholic options, a sparkling water with lemon or a light herbal tea pairs well.
Storage and Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through. Adding a splash of milk before reheating can help maintain the creamy texture.
Nutrition Information
Calories per serving
A single serving of Baked Polenta with Milk contains approximately 400-500 calories, making it a hearty option. The exact calorie count can vary based on the types and amounts of cheese and milk used.
Carbohydrates
A serving of Baked Polenta with Milk contains approximately 30-40 grams of carbohydrates, primarily from the cornmeal and milk. The exact amount may vary based on the specific type of cornmeal used and any additional ingredients.
Fats
This dish is relatively high in fats due to the cheese, eggs, and sour cream. A serving can contain about 20-30 grams of fat, with a significant portion being saturated fat from the dairy products. Using low-fat milk and cheese can help reduce the fat content.
Proteins
Baked Polenta with Milk is a good source of protein, providing about 15-20 grams per serving. The protein comes from the eggs, cheese, and milk, making it a fulfilling option for vegetarians.
Vitamins and minerals
This dish provides a range of vitamins and minerals, including calcium from the cheese and milk, phosphorus, vitamin A, and B vitamins. The eggs contribute additional vitamins, including vitamin D and B12.
Alergens
Common allergens in this recipe include dairy (milk, cheese, sour cream) and eggs. Individuals with sensitivities to these ingredients should exercise caution.
Summary
Baked Polenta with Milk is a nutrient-rich dish, offering a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals. However, it is relatively high in calories and contains common allergens.
Summary
Baked Polenta with Milk is a versatile, comforting dish that combines the simplicity of traditional polenta with the richness of dairy. It's a nutrient-rich option that can be adapted to suit various dietary needs and preferences. With its creamy texture, rich flavor, and golden crust, it's sure to become a favorite in any household.
How did I get this recipe?
The moment I found this recipe is one I won't soon forget. It was a warm summer day, and I was rummaging through an old box of recipes that I had collected over the years. As I sifted through the yellowed index cards and tattered scraps of paper, my eyes landed on a faded piece of parchment with the words "Baked Polenta with Milk" scrawled across the top in elegant cursive.
I stared at the recipe in wonder, my mind flooded with memories of the past. I had always loved polenta, a simple yet comforting dish made from cornmeal, and I was eager to learn a new way to prepare it. As I read through the ingredients and instructions, I realized that this recipe was unlike any I had ever seen before.
According to the recipe, the key to making the perfect baked polenta with milk was to use a combination of milk and water to cook the cornmeal, creating a creamy and rich base for the dish. The addition of butter and Parmesan cheese added a depth of flavor that I knew would make this dish truly special.
Excited by the prospect of trying something new, I set to work gathering the ingredients I would need. I carefully measured out the cornmeal, milk, water, butter, and cheese, following the recipe's instructions to the letter. As I stirred the mixture over the stove, I could already smell the warm, nutty aroma of the polenta beginning to form.
After transferring the cooked polenta to a baking dish and sprinkling it with the remaining cheese, I placed it in the oven to bake. As the dish cooked, I could hardly contain my excitement. I knew that this baked polenta with milk would be a hit with my family, and I couldn't wait to see their reactions.
When the timer finally beeped, I removed the dish from the oven and set it on the table in front of my family. The golden crust of the polenta glistened in the warm light of the kitchen, and I could see their mouths watering in anticipation. As I served each of them a generous portion, I held my breath, waiting for their verdict.
To my delight, the baked polenta with milk was a resounding success. My family raved about the creamy texture, the rich flavor, and the perfect balance of sweetness and saltiness. They practically licked their plates clean, begging me to make the dish again soon.
As I watched them enjoy the meal, I couldn't help but feel a sense of pride. This recipe, which I had stumbled upon by chance, had become a new favorite in our household. And as I sat back and savored the warm glow of their praise, I knew that this baked polenta with milk would have a special place in my repertoire for years to come.
Categories
| Corn Recipes | Romanian Recipes | Romanian Snacks | Swiss Cheese Recipes | Swiss Recipes |