Polenta Brustolada (Pan-Seared Polenta with Melted Cheese)
A crispy, golden exterior with a creamy heart and a blanket of melted cheese. This comforting snack, inspired by Italian-Gaúcho traditions, is perfect for sharing.
Ingredients
- •2.5 cup Water
- •1 cup Cornmeal (fubá)
- •4 tbsp Extra Virgin Olive Oil
- •1 tsp Salt
- •1 cup Shredded Mozzarella Cheese
Instructions
- 1.
In a large pot, combine the water, 2 tablespoons of olive oil, the cornmeal (fubá), and the salt. Place over low heat and cook, stirring constantly, until the mixture reaches a very firm consistency. This should take about 6 minutes.
Time: 6 min - 2.
Remove the polenta from heat. Line a medium rectangular dish (approximately 6 x 10 inches or 16 x 26 cm) with plastic wrap. Pour the cooked polenta into the lined dish and level the surface to ensure an even thickness. Cover with more plastic wrap and refrigerate for a minimum of 3 hours, or until completely firm.
Time: 5 min - 3.
Once thoroughly chilled, unmold the firm polenta onto a flat surface, using the plastic wrap to assist. Cut the polenta into 12 equal rectangular pieces.
Time: 5 min - 4.
Heat 1 tablespoon of olive oil in a large skillet over high heat. Place the polenta slices in the pan and sear them in batches for about 2 minutes per side, or until they are golden brown and crispy. Add more olive oil as needed for subsequent batches.
Time: 15 min - 5.
Once the polenta slices are golden, top each one with shredded mozzarella cheese. Cover the skillet with a lid for about a minute to trap the heat and melt the cheese. Serve immediately while hot and the cheese is gooey.
Time: 5 min
Tips
- 💡Feel free to swap the mozzarella for other cheeses like Parmesan, Gorgonzola, or even top it with a slice of salami or a dollop of marinara sauce for variation.
- 💡The key to preventing the polenta slices from falling apart when seared is to ensure they are thoroughly chilled and firm before cutting and cooking.
Recipe from TheCookbook.ai
Created by Marcel A.