Maxfacts

Three cheese polenta

This is a versatile recipe with regard to consistency: it is good over a wide range of consistencies, from rather liquid (three cheese polenta soup) all the way to fairly firm.

Ingredients

• 1 garlic clove, finley chopped
• 1 l vegetable stock
• generous knob of butter
• 200 ml white wine
• 250 g polenta
• 50 g raclette cheese, cubed
• 50 g Gruyère, cubed
• 50 Gorgonzola, cubed
• salt, white pepper

Method

1. In a saucepan, melt butter over moderate heat. Add garlic, sweat for a few minutes. Add stock and wine, bring to the boil. While whisking, slowly add polenta. Reduce heat slightly, simmer for about 10 minutes while stirring. Add cheeses, continue to stir over moderate heat until all cheese has melted. Season to taste.