Quattro formaggi, or “4 cheese sauce,” is mostly related to pasta, risotto, and pizza. But it surely makes a wonderful, tacky polenta as nicely! In the event you love cheese and are searching for a extra distinctive tackle the Italian traditional, give polenta ai quattro formaggi a attempt.
Which Cheeses to Use for Quattro Formaggi Sauce
The purpose of mixing 4 totally different cheeses into one dish is to create a balanced, easy taste. The commonest decisions for the 4 cheeses are:
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Gorgonzola – This highly effective, moldy cheese gives 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 – It is a mushy cheese with a consistency much like brie. It’s an ideal cheese for melting right into a sauce, therefore its inclusion.
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Emmental – Often known as “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 type of just like the seasoning cheese that helps convey out all the different flavors.
These cheeses will be substituted however attempt to hold the identical stability of a powerful moldy cheese, a really mushy cheese, a light mixing cheese, and Parmigiano (which it is best to actually attempt to stick with). For example, the gorgonzola will be changed with a Rochefort, or the taleggio will be changed with brie.
Actual polenta flour is changing into rather more uncommon nowadays (at the least exterior of Italy). It often must be sourced on-line, however it’s price looking for out. Any polenta that cooks in lower than half-hour is a few kind of instantaneous polenta, and never nearly as good. Actual polenta often takes about 45 minutes to cook 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 keeping with the directions given on the polenta flour bundle. Carry the water to a boil, add the polenta flour and cook dinner the polenta as directed (it often 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 all the cheese till it absolutely melts. Serve instantly, topped with a drizzle of the melted butter.
