Italian cuisine has long tugged at my heartstrings – and taste buds. It’s a love affair that began with tangy tomato sauces and has blossomed with each creamy risotto and aromatic basil leaf. Today, I’m excited to share a dish that marries classic Italian flavors with the comforting warmth of homestyle cooking: Grilled Parmigiano Cheese Mozzarella Polenta.
I can already feel my kitchen filling with the hearty scents of bubbling cheese and grilled goodness, a surefire sign that good food and great times are on the horizon.
Grilled Parmigiano Cheese Mozzarella Polenta
Ingredients
- 2 cups of coarse-ground cornmeal
- 6 cups of water
- 1 teaspoon of salt
- 2 tablespoons of unsalted butter
- 1/2 cup of grated Parmigiano cheese
- 1/2 cup of shredded mozzarella cheese
- Fresh herbs (rosemary or thyme) for garnish, optional
Instructions
Here are the steps that I usually follow, and I’ve had fantastic results every time:
- Whip out your favorite large pot and bring 6 cups of water to a low boil. Remember, patience is key – a gentle simmer is what you’re looking for.
- Gradually whisk in the cornmeal along with the teaspoon of salt. Word to the wise: Go slow to avoid lumps! They’re the enemy of smooth polenta.
- Keep that whisk in motion and cook until the cornmeal is thickened. This could take about 15-20 minutes. Trust me, your arms will thank you later!
- Remove the pot from the heat and stir in that lovely unsalted butter until it’s blissfully melted.
- Now, it’s cheese time—the moment we’ve all been waiting for. Mix in the Parmigiano cheese first, and once it’s fully incorporated, follow up with the gooey mozzarella.
- Grab a baking sheet or a flat dish, and spread your polenta evenly, aiming for about a half-inch in thickness. A quick chill in the fridge for about an hour will set it perfectly.
- Once it’s firm, slice the polenta into shapes that tickle your fancy – triangles, squares, you name it!
- Crank up your grill pan over medium heat and lightly oil it. Gently lay your polenta pieces on the grill pan and cook them until you see those gorgeous, golden marks, roughly 3-4 minutes per side.
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Tips for Customization
Now, if you’re anything like me, you enjoy spinning recipes with a touch of personal flair. Here are a few ideas to get you started:
- Sprinkle different herbs into your polenta mixture. Basil or oregano can make the flavors truly pop.
- Fancy a little kick? Fold in some finely chopped jalapeños or a dash of cayenne pepper.
- If you’re feeling adventurous, top your grilled polenta with a spoonful of homemade marinara sauce or pesto. It’s divine!
How to Store
Storing this Grilled Parmigiano Cheese Mozzarella Polenta is a breeze, so you can keep enjoying it for days:
- In the fridge: Tuck away your cooled polenta in an airtight container. It’ll be good for about 3-5 days.
- In the freezer: Freeze individual slices on a baking sheet, then wrap them up tightly – they can last up to 3 months.
- To reheat: Just thaw overnight in the fridge if frozen, and warm it up on a grill or in a non-stick skillet.
Conclusion
Embracing the simplicity and sheer delight of Grilled Parmigiano Cheese Mozzarella Polenta is a testament to Italian cuisine’s timeless charm. Whether you’re sharing it among friends or savoring it solo, this dish encapsulates the heartwarming essence of comfort food.
FAQs
Before we part ways, let’s answer a few common questions that might be on your mind:
Q: Can I use another type of cheese for this recipe?
A: Absolutely! Feel free to experiment with other cheeses like gouda or smoked provolone for a different twist.
Q: What if I don’t have a grill pan?
A: No problem! You can use a regular skillet over medium heat to achieve a similar effect, though you’ll miss out on the grill marks.
Q: Is polenta gluten-free?
A: Yes, it is! Just be sure to check the packaging for any cross-contamination warnings if you’re sensitive to gluten.
This Grilled Parmigiano Cheese Mozzarella Polenta recipe has spun countless delicious narratives on my dinner plates and, I hope, will bring a slice of Italian culinary magic to yours as well. So tie on that apron, grab your whisk, and let’s make food stories worth telling! Buon appetite!
