Quattro formaggi, or “4 cheese sauce,” is mostly related to pasta, risotto, and pizza. Nevertheless it makes a superb, tacky polenta as properly! For those who love cheese and are on the lookout 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 selections 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 possibly can select between “gentle/candy” or “agency/spicy” gorgonzola, the latter having a stronger style.
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Taleggio – This can be a gentle cheese with a consistency just like brie. It’s an amazing 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 form of just like the seasoning cheese that helps carry out the entire different flavors.
These cheeses might be substituted however attempt to hold the identical steadiness of a powerful moldy cheese, a really gentle cheese, a light mixing cheese, and Parmigiano (which you need to actually attempt to persist with). As an example, the gorgonzola might be changed with a Rochefort, or the taleggio might be changed with brie.
Actual polenta flour is turning into far more uncommon lately (a minimum of outdoors of Italy). It often must be sourced on-line, however it’s value in search of 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 often takes about 45 minutes to prepare dinner!
Watch the Pasta Grammar video:
POLENTA AI QUATTRO FORMAGGI RECIPE
For this recipe, you will want:
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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 prepare dinner the polenta as directed (it often 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.
