An earthenware bowl filled with Friulian polenta and topped with cheese sauce and black pepper.

5 from 1 vote

Friulian Polenta

Polenta can take many forms, and this version has a pool of cheese on top. The cheeses Cosetti calls for are formaggio di malga (a pliable hard cheese that’s quite strong and salty), caprino (a fresh goat’s-milk cheese), and ricotta fresca (fresh ricotta). While the ricotta may be easy to source, I suggest easier-to-access Gruyere in place of formaggio di malga, and any fresh goat’s-milk cheese as a substitute for caprino.

Prep Time10

Cook Time50

Total Time1

Course: Sides

Cuisine: Italian

Servings: servings

Calories: 435

Ingredients

For the polenta

▢ 4 1/4 cups water (or whey)
▢ 2 cups whole milk
▢ 1 teaspoon fine sea salt, plus more as needed
▢ 1 1/3 cups polenta

For the sauce

▢ 11 ounces cheese (a combination of Gruyère, fresh ricotta, and goat cheese), shredded or broken into smaller pieces
▢ 1/2 cup whole milk

For topping

▢ 4 tablespoons (2 oz) salted butter
▢ 1/3 cup finely ground cornmeal
▢ Fine sea salt and freshly ground black pepper (optional)

US - Metric

Instructions

Make the polenta

In a large saucepan over medium heat, combine the water and milk and bring to a simmer. Add the salt, then gradually pour in the polenta, stirring vigorously with a wire whisk or wooden spoon to avoid clumping.
Reduce the heat to medium-low and cook, stirring fairly continuously, until the polenta is thick and almost creamy in texture and begins to pull away from the sides of the pan, 30 to 50 minutes (or according to package directions). Try a bite; if the individual grains still feel firm, add a little more water and whisk it in well. As it cooks, make sure you’re scraping the bottom, corners, and sides of the pan so the polenta doesn’t catch and burn.

Make the sauce

Fill a medium saucepan with 1 inch (2.5 cm) of water and bring it to a boil over medium heat, then reduce the heat to maintain a simmer.
Place the cheeses and milk in a medium heatproof bowl and set it over the pan of water. Let the cheeses melt together, stirring every so often to combine them with the milk, until you have a smooth liquid, 10 to 20 minutes. If the sauce is ready before the polenta, set it to the side until the polenta is almost done, at which point you can reheat the sauce on the stovetop, while whisking, to ready it for serving.
☞ TESTER TIP: If your cheese sauce is too thick, whisk in additional milk, 1 tablespoon at a time until you get a smooth sauce.

Make the topping

In a small saucepan over medium heat, combine the butter and finely ground cornmeal and cook, stirring until the butter melts. Continue to cook, stirring occasionally, until toasted and golden, 4 to 5 minutes. Remove from the heat.
When the polenta has finished cooking, taste and season with salt as needed, then remove from the heat.
Divvy it among individual bowls and pour the sauce over the top, followed by a spoonful of the topping. Season with more salt and pepper, if desired, and serve immediately.

Nutrition