Cheesy polenta

Cheesy polenta

Total: 1 hr 15 Min. | Active: 1 hr 15 Min.
vegetarian, gluten-free
Nutritional value / people: 476 kcal
, Fat: 20 g
, Carbohydrate: 52 g
, Protein: 20 g


8 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 litres water
1 tbsp salt
270 g coarsely ground polenta (Bramata)
270 g fine polenta (2 mins.)
30 g butter
480 g Fontina
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How it's done


Bring the water to the boil in a large pan, season with salt. Combine the two types of polenta, gradually pour into the boiling water, stirring constantly. Simmer for min. 1 hr. over a very low heat, stirring constantly to form a thick paste. The longer polenta is left to cook, the better it tastes. If the polenta becomes too firm, add a little boiling water. Stir in the butter and cheese until the cheese melts.

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