What is Polenta gratin?

Polenta Gratin is basically a roasted casserole made of corn meal and cheese. Of course, most chefs add more than these two ingredients to this dish, creating a wide range of recipes for Gratin Polenta. Polenta is a food consumed in many parts of the world, which means it combines quite well with many different types of taste and food. Any chef with a dose of polenta at hand and some delicious cheese should be able to choose one of these gratins a little more than some chances and ends already in the closet. Creating a perfect dish can be complicated, but it is usually less work than making potato gratin.

Every recipe for gratin polenta begins with some kind of polenta. Fresh versions purchased in the store are usually found in the chilled part of the grocery store and are usually shaped as bricks. Immediate polenta comes in boxes that are generally sold next to packages of immediate potatoes. Simply put, Polenta is a little more than corn meal SmícHaná with boiling water. Mixed until he is angry, like pudding or porridge. Using immediate polenta, the chefs usually notice that the corn meal sucks the water very quickly. Fresh polenta is already boiling and after opening the package can usually be muddy with a fork.

Cooks who enjoy creating and experimenting can quickly fall in love with Polent Gratin, because Polent itself is an empty slate. These recipes usually require the cook to mix polenta with one or more cheese, spices and sometimes vegetable puree. For example, the recipe could order the chefs to add crushed cheeses fontina, Gruyere and Parmesan to the polenta, along with pumpkin puree, garlic and chopped mushrooms. This mixture would then spread evenly to the bottom of the smeared saucepan and roasted.

The upper part of Polento Gratin is often circled with vegetarians mixed to a casserole.25 inches (about 0.5 cm) and place them in neat rows on the top of the polenta. Rows usually overlap and slices are generally circular. This makes Squash an ideal vegetarian for these recipes. The cook can chop the body of the squash to taste the polenta and cut into the neck to give him a tasty peel.

While dessert Polenta gratin is rare, it can be a tasty and nutritious way to end food. Some chefs also like to do it for breakfast. The versatile polenta can be flavored with sugar, cinnamon and mascarpone cheese. Slices on the top of the saucepan could be pears, apples or peaches. Cooks with more time could even throw the upper part with sliced ​​and built cherries.