Quattro formaggi, or “4 cheese sauce,” is mostly related to pasta, risotto, and pizza. But it surely makes a wonderful, tacky polenta as effectively! When you love cheese and are searching for a extra distinctive tackle the Italian basic, give polenta ai quattro formaggi a strive.
Which Cheeses to Use for Quattro Formaggi Sauce
The purpose of mixing 4 totally different cheeses into one dish is to create a balanced, clean taste. The commonest selections for the 4 cheeses are:
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Gorgonzola – This highly effective, moldy cheese offers a lot of the tacky kick within the sauce. You possibly can select between “mushy/candy” or “agency/spicy” gorgonzola, the latter having a stronger style.
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Taleggio – This can be a mushy cheese with a consistency much like brie. It’s an amazing cheese for melting right into a sauce, therefore its inclusion.
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Emmental – Also called “Swiss cheese.” That is the mildest of the 4 cheeses, and helps to mix all of the flavors collectively.
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Parmigiano Reggiano – The King of Cheeses, Parmigiano is kind of just like the seasoning cheese that helps convey out the entire different flavors.
These cheeses may be substituted however attempt to maintain the identical stability of a robust moldy cheese, a really mushy cheese, a gentle mixing cheese, and Parmigiano (which it is best to actually attempt to follow). As an example, the gorgonzola may be changed with a Rochefort, or the taleggio may be changed with brie.
Actual polenta flour is turning into way more uncommon lately (not less than exterior of Italy). It normally must be sourced on-line, nevertheless it’s price searching for out. Any polenta that cooks in lower than half-hour is a few sort of prompt polenta, and never nearly as good. Actual polenta normally takes about 45 minutes to prepare dinner!
Watch the Pasta Grammar video:
POLENTA AI QUATTRO FORMAGGI RECIPE
For this recipe, you have to:
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Salt
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1 ¼ cups (200 g) polenta flour
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2 tablespoons (30 g) unsalted butter
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2 ounces (55 g) gorgonzola cheese, chopped
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2 ounces (55 g) taleggio cheese, chopped
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2 ounces (55 g) Emmental “Swiss cheese,” grated
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1 ounce (30 g) Parmigiano Reggiano cheese, grated
Mix water and salt in a medium pot, in accordance with the directions given on the polenta flour package deal. Convey the water to a boil, add the polenta flour and prepare dinner the polenta as directed (it normally takes about 45 minutes).
When the polenta is about 5 minutes away from being absolutely cooked, stir in 1 tablespoon (15 g) of butter. In the meantime, soften the remaining tablespoon of butter in a small dish utilizing the microwave.
When the butter has absolutely melted into the polenta, flip the warmth to low and stir in the entire cheese till it absolutely melts. Serve instantly, topped with a drizzle of the melted butter.