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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the milk and 2 cups water in a large heavy saucepan over medium heat. Add the salt and pepper. Just before the liquids start to simmer, sprinkle the polenta into the pot slowly while stirring with a whisk. Turn the heat to low and keep whisking the mixture, without letting it boil, until it thickens and pulls away from the sides of the pan. This will take about 5 minutes if you use quick cooking, 30 minutes if yo use stone ground - in the latter case, after the first 5 minutes, you don't need to whisk it constantly, just regularly, to keep it from burning. (Be careful: as the polenta cooks, the mixture will form burping bubbles that could erupt on your hands). | 2. Remove from heat, stir in the oil, herbes de Provence, walnuts, and half the cheese (cover the other half and reserve in the fridge for the topping). Grease a large rectangular baking dish with 1 teaspoon oil and pour in the polenta mixture, spreading it with a spatula. Press plastic wrap directly on the polenta, and refrigerate for an hour or overnight. | 3. Preheat the oven to 400°F Line a baking sheet with foil and grease it with 1 teaspoon oil. Use a sharp knife to cut the polenta into squares about 2 by 2 inches (wipe the knife blade when it gets too coated with polenta), and cut each square diagonally to form triangles. Use a spatula- preferably a thin and narrow one- to transfer the triangles onto the baking sheet, leaving just a little space between them. Sprinkle with the reserved cheese- don't worry if some of the cheese lands on the foil. | 4. Bake for 10 to 12 minutes, until the sides of the triangles get lightly crusty. Switch to broiler setting and broil for 5 minutes, until golden, keeping an eye on them. Let cool for a minute, and use the spatula to loosen and lift the triangles from the foil. Serve immediately, or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	cups		297.68	23.3264	15.372	15.9576
salt	3/4	teaspoon		-	-	-	-
polenta	1	cup		-	-	-	-
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
herbes de provence	1	teaspoon		-	-	-	-
walnut	1/2	cup		963.56	0.0	0.0	109.0
beaufort cheese	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.