Creamy Mozzarella Polenta

Course: Appetizers, Dinner, Main Course, Side Dish

Cuisine: International

Diet: Gluten Free, Low Salt

Keyword: creamy mozzarella polenta, mozzarella polenta

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: portions

Calories: 932kcal

Author: Timea

You can start a festive dinner with this creamy mozzarella polenta, which we have enriched with some smoked bacon and cheddar cheese to melt in your mouth.

Print Recipe

Metrics - US Customary

Equipment

1 Soup Pot
1 Frying Pan
1 glass baking dish

Ingredients

300 g cornmeal coarse
600 g mozzarella balls
150 g smoked bacon sliced
100 g cheddar cheese grated
1 tsp sea salt kosher
1 tbsp butter
1 tbsp sunflower oil
1.5 l water

Instructions

Cut the smoked bacon into smaller pieces, slice the mozzarella balls and grate the cheddar cheese on the large grater.
Boil the water in a pot, add the sea salt and pour the cornmeal into it, stirring with a whisk.
Simmer for at least 20-25 minutes, constantly stirring, then turn off the heat and add the butter, stirring until this melts entirely and will be absorbed.
Heat the sunflower oil in a pan and fry the smoked bacon pieces over medium-high heat for 2-3 minutes, until they become golden and a little crispy.
Take a baking dish and grease it well with butter everywhere.
Pour half of the polenta into the oven dish, level it with a spoon and place half of the slices or pieces of mozzarella on it.
Put over half of the smoked bacon and half the grated cheddar cheese.
Repeat the operation and pour the rest of the polenta and the other half of the amount of mozzarella.
Add the remaining fried bacon and the rest of the cheddar cheese on top.
Put the uncovered oven dish in the preheated oven at 190 C (374 F) for 15 minutes to bake.
Turn on the grill option and leave the oven dish for another five minutes to have a golden colour and be a little crispy on top.
Serve hot, as an appetizer, with a little sour cream on the top.

Notes

Be careful when polenta boils because it's making bubbles and sprinkles polenta everywhere like the lava of a volcano; there is the possibility of burning your hands.

Whoever wants can add parmesan or pecorino cheese on top of polenta.

Nutrition