Quattro formaggi, or “4 cheese sauce,” is mostly related to pasta, risotto, and pizza. Nevertheless it makes a superb, tacky polenta as effectively! In case you 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 completely different cheeses into one dish is to create a balanced, easy taste. The most typical 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 possibly can select between “tender/candy” or “agency/spicy” gorgonzola, the latter having a stronger style.
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Taleggio – It is a tender cheese with a consistency just like brie. It’s an awesome cheese for melting right into a sauce, therefore its inclusion.
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Emmental – Also called “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 all the different flavors.
These cheeses will be substituted however attempt to maintain the identical stability of a powerful moldy cheese, a really tender cheese, a light mixing cheese, and Parmigiano (which it’s best to actually attempt to follow). As an example, the gorgonzola will be changed with a Rochefort, or the taleggio will be changed with brie.
Actual polenta flour is turning into rather more uncommon lately (a minimum of outdoors 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 kind of prompt polenta, and never pretty much as good. Actual polenta normally takes about 45 minutes to cook 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, based on the directions given on the polenta flour bundle. Carry the water to a boil, add the polenta flour and cook 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 all the cheese till it totally melts. Serve instantly, topped with a drizzle of the melted butter.
