Polenta galette with Swiss Gruyère AOP Recipe

Ingredients:

• 1 cup instant polenta
• 4 cups water
• 1 teaspoon salt
• 3 tablespoons unsalted butter
• 1 cup Swiss Gruyère AOP, grated
• 2 tablespoons olive oil

Directions:

1. In a medium saucepan, bring the water and salt to a boil. Gradually add in the polenta while stirring to prevent clumps. Reduce heat to low and continue to cook, stirring occasionally, for 5 minutes until the polenta thickens.
2. Remove the pan from heat and stir in the butter and grated Swiss Gruyère AOP.
3. Preheat a large non-stick skillet over medium-high heat and add the olive oil.
4. Using a spoon, drop golf ball-sized dollops of the polenta mixture onto the skillet, spacing them out evenly. Flatten with the back of the spoon to create galettes.
5. Cook for 2-3 minutes on each side, until golden brown and crispy. Repeat the process until all the polenta mixture has been used.
6. Serve the polenta galettes hot with additional grated Swiss Gruyère AOP on top and a side salad.

Verdict:

This recipe for polenta galette with Swiss Gruyère AOP is a delicious and unique twist on traditional polenta. The crispy exterior of the galettes pairs perfectly with the creamy and nutty flavor of the Swiss Gruyère AOP. It’s an easy-to-follow recipe that is sure to impress dinner guests.

Serving Suggestions:

Serve the polenta galettes hot with a side salad of mixed greens, cherry tomatoes, and balsamic vinaigrette. The galettes also pair well with roasted vegetables or grilled meats for a heartier meal.