Quattro formaggi, or “4 cheese sauce,” is mostly related to pasta, risotto, and pizza. However it makes a wonderful, tacky polenta as nicely! In case 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 decisions for the 4 cheeses are:
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Gorgonzola – This highly effective, moldy cheese supplies a lot of the tacky kick within the sauce. You’ll be able to select between “gentle/candy” or “agency/spicy” gorgonzola, the latter having a stronger style.
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Taleggio – It is a gentle cheese with a consistency just like brie. It’s an incredible cheese for melting right into a sauce, therefore its inclusion.
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Emmental – Also referred to 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 the entire different flavors.
These cheeses could be substituted however attempt to hold the identical stability of a powerful moldy cheese, a really gentle cheese, a gentle mixing cheese, and Parmigiano (which you must actually attempt to stick with). As an illustration, the gorgonzola could be changed with a Rochefort, or the taleggio could be changed with brie.
Actual polenta flour is turning into far more uncommon nowadays (a minimum of exterior of Italy). It normally must be sourced on-line, but it surely’s price searching for out. Any polenta that cooks in lower than half-hour is a few sort of prompt polenta, and never pretty much 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’ll need:
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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 line with the directions given on the polenta flour package deal. Carry 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 totally 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 totally melted into the polenta, flip the warmth to low and stir in the entire cheese till it totally melts. Serve instantly, topped with a drizzle of the melted butter.
