If you love cheese and you love carbs, this should be your new addiction. This gluten free pie, is not really a pie, but rather a slab of cheesy gooey goodness that deserves only the best cheeses. Don't supermarket cheese this, go high end deli cheeses and taste the dream. Replace potato, rice, pasta with this dish of comfort food.
This serves well as a side dish on a cold night, think Braised Lamb Shank Ragu, Beef Bourguignon, Beef Short Ribs, Chunky Bolognese Sauce. It works equally well on its own for a lunch with some roasted red pepper strips and a good pinch of freshly ground black pepper. Crispy green salad on the side. Yum.
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Need
- 700-800 Grams water
- 1 Pinch pink salt flakes BUY
- 180 Grams coarse polenta
- 80 Grams taleggio cheese
- 80 Grams butter BUY
- 150 Grams mature cheddar cheese milled 10 sec/speed 10
- black pepper to taste
- 4 capsicum/bell pepper red, roasted, peeled and de-seeded to serve
Do
- 1
Place water and salt into Thermomix bowl and boil 8 min/100ºC/speed 3.
- 2
Preheat oven to 200ºC.
- 3
Add polenta and cook 10 min/100ºC/speed 4. Add taleggio and butter through hole in lid and blend 30 sec/speed 4.
- 4
Pour or spread mixture into a buttered shallow pie dish. Sprinkle the cheddar over the top and a good grinding of black pepper. Bake 25 minutes until golden and bubbling. If you have a grill in your oven fire it up and brown the top for around 5-7 minutes at 250ºC.
- 5
I served it with roasted red pepper strips, (homemade of course).
More
Serve hot or cold as a side dish. (But best hot and sizzling!)
