Polenta is the classic Italian dish, simple and logical, like Italian life, not burdened with philosophical reflections on the “meaning of existence.” Italians know how to be content with what they have 🙂 Polenta is eaten in a variety of ways: with meats, cheeses, mostarda or jams, hot or cold and grilled. Try to replace the usual gorgonzola with our sheep cheese and you will get Odessa polenta with sheep cheese. The first Italians who settled in Odessa in the 18th century probably did this. At the time when the famous Deribasovska street was also called Strada di Ribas. By the way, this is an excellent side dish for Milanese ossobuco.
Polenta is the classic Italian dish, simple and logical, like Italian life, not burdened with philosophical reflections on the “meaning of existence.” Italians know how to be content with what they have 🙂 Polenta is eaten in a variety of ways: with meats, cheeses, mostarda or jams, hot or cold and grilled. Try to replace the usual gorgonzola with our sheep cheese and you will get Odessa polenta with sheep cheese. The first Italians who settled in Odessa in the 18th century probably did this. At the time when the famous Deribasovska street was also called Strada di Ribas. By the way, this is an excellent side dish for - Prep time: 5 minutes
- Cook time: 30 minutes
- Serves: 6
- Difficulty: easy
- Course: main course
- Cookware: large pot, grater
- Cuisine: Italian / Odessa
Ingredients
- 250 g polenta
- 800 g tender sheep or cow cheese
- 1.3 litre water
- 1 tbsp olive oil
- 1 bunch of parsley
- salt
Cooking method
Step 1
Coarsely grate the cheese. Finely chop the parsley.
Step 2
Place a large pot of water over high heat. When the water comes to boil add salt and olive oil and reduce heat to medium. Stirring water constantly with a wooden spatula or whisk, add polenta. Cook for 20 minutes, stirring constantly, until polenta begins to separate from the bottom and sides of the pot and a crust forms on the sides.
Step 3
Add cheese and parsley, stir until smooth. Remove from heat.
My tips and tricks:
If there is too much polenta, you can safely refrigerate it for 1-2 days. Before serving, place the polenta on low heat, add a little bit of hot water or milk and stir until the polenta has absorbed the liquid completely (about 5 minutes).
- 250 g polenta
- 800 g tender sheep or cow cheese
- 1.3 litre water
- 1 tbsp olive oil
- 1 bunch of parsley
- salt
- Coarsely grate the cheese. Finely chop the parsley.
- Place a large pot of water over high heat. When the water comes to boil add salt and olive oil and reduce heat to medium. Stirring water constantly with a wooden spatula or whisk, add polenta. Cook for 20 minutes, stirring constantly, until polenta begins to separate from the bottom and sides of the pot and a crust forms on the sides.
- Add cheese and parsley, stir until smooth. Remove from heat.