Creamy Polenta with Baked Potatoes and Montenegrin Cheese Recipe

Montenegrin Creamy Polenta with Baked Potatoes and Cheese

Welcome to a Montenegrin culinary experience with a modern twist—the Creamy Polenta with Baked Potatoes and Cheese. This dish captures the rich flavors and traditions of Montenegrin cuisine. Its creamy texture, enhanced by the Montenegrin cheese, and the rustic charm of perfectly baked potatoes, makes this dish a superb choice for an indulgent meal. Pair this with a sprinkle of aromatic herbs, and you’ve got an irresistible treat for the senses, perfectly tailored for an omnivorous palate.

Serves: 2, Difficulty: Expert

Preparation Time: 30 minutes, Cooking Time: 50 minutes

Ingredients

• 200 grams potatoes, peeled and diced
• 100 grams cornmeal
• 50 grams Montenegrin cheese, grated
• 200 ml milk
• 50 grams butter
• Salt, to taste
• 20 ml olive oil
• 5 grams fresh parsley, chopped
• 5 grams thyme
• 5 grams rosemary
• 5 grams garlic powder
• 5 grams black pepper

Method

• Preheat the oven to 200°C.
• In a bowl, toss the diced potatoes with olive oil, garlic powder, thyme, rosemary, and a pinch of salt and black pepper. Spread evenly on a baking tray.
• Bake potatoes for 30-35 minutes until golden and crispy, tossing halfway.
• In a saucepan, bring milk to a gentle boil and slowly whisk in the cornmeal, maintaining a smooth texture to avoid lumps. Cook on low heat for 20 minutes until thick and creamy.
• Stir in butter and Montenegrin cheese until the cheese melts completely. Season with salt and black pepper to taste.
• Spoon the creamy polenta onto a serving plate, and top with the baked potatoes.
• Garnish with chopped parsley and a sprinkle of black pepper.

Tips

• For an extra cheesy flavor, sprinkle a bit more Montenegrin cheese on top of the baked potatoes before serving.
• Make sure to keep the heat low while cooking the polenta to avoid burning and to keep it smooth and creamy.

Nutritional Information