Montenegrin Potato Polenta with Cheese Fondue Recipe

Montenegrin Potato Polenta with Herb Cheese Fondue

In the heart of the Balkans, Montenegrin cuisine is a symphony of hearty ingredients and vibrant flavors, reflecting the rugged landscapes and the azure Adriatic coast. This Montenegrin Potato Polenta with Herb Cheese Fondue is a culinary journey, a dish that marries the rustic elegance of golden polenta with the creamy, indulgent richness of cheese fondue, infused with a melody of herbs. It’s a perfect dish for those seeking a comforting and luxurious dinner that is simple yet evocative of the Montenegrin spirit.

Serves: 2, Difficulty: Expert

Preparation Time: 30 minutes, Cooking Time: 45 minutes

Ingredients

• 300 grams Potatoes
• 200 grams Cornmeal
• 50 grams Butter
• 300 ml Milk
• 150 grams Montenegrin Cheese (or a creamy substitute like Gruyere)
• Salt, to taste
• Pepper, to taste
• 10 grams Fresh Parsley, chopped
• 5 grams Thyme, chopped
• 5 grams Rosemary, chopped

Method

• Begin by peeling and boiling the potatoes in salted water until tender. Drain and mash the potatoes until smooth, then set aside.
• In a large saucepan, bring 400 ml of water and 150 ml of milk to a simmer. Gradually whisk in the cornmeal, stirring to avoid lumps, and cook until thick and creamy.
• Incorporate the mashed potatoes, 30 grams of butter, and a pinch of salt and pepper, stirring until the polenta is smooth and well combined. Keep warm.
• For the fondue, heat the remaining milk in a separate saucepan. Gradually stir in the cheese until melted and creamy. Add the remaining butter, herbs, and a pinch of salt and pepper. Stir to combine.
• Divide the polenta onto two plates and pour the cheese fondue over the top. Garnish with additional fresh herbs if desired.

Tips

• For the smoothest polenta, continually whisk to avoid any lumps.
• Adjust the herb mixture to your taste, or try incorporating mint for a refreshing twist.

Nutritional Information