Three-Cheese Polenta with Bacon and Onions

Ingredients

• 250 g Polenta (cornmeal) (fine cornmeal)
• 1.1 L Whole milk (at room temperature)
• 2 small Yellow onions (thinly sliced)
• 1 Garlic clove (minced)
• 200 g Smoked bacon lardons (matchstick) (no added fat)
• 70 g Beaufort cheese (grated)
• 70 g Comté cheese (grated)
• 70 g Parmesan (finely grated)
• 2 Whole eggs (beaten)
• 20 g Butter (for pan-frying)

Instructions

1. Prepare the aromatics

   Peel the two small onions and slice them thinly. Mince the garlic clove.

   Time: PT5M

2. Sauté the bacon and onions

   Heat the skillet over medium heat. Add the bacon and brown for 3 min. Add the sliced onions and minced garlic, then cook 5 min until translucent.

   Time: PT8M

3. Grate the cheeses

   Grate the Beaufort, Comté and Parmesan separately, then mix them in a bowl.

   Time: PT5M

4. Heat the milk

   Pour the whole milk into the saucepan and bring to a simmer (just before boiling).

   Time: PT5M

   Temperature: 90°C

5. Cook the polenta

   When the milk simmers, add the polenta in a fine stream while stirring constantly with the whisk. Continue cooking for 7 min, stirring until the mixture thickens and forms small bubbles.

   Time: PT7M

   Temperature: 95°C

6. Incorporate the bacon, onions, cheeses and eggs

   Remove the saucepan from the heat. Add the bacon‑onion mixture, the grated cheeses, then the beaten eggs. Mix quickly but carefully to obtain a creamy texture.

   Time: PT3M

7. Cool the polenta

   Spread the mixture onto a baking tray lined with parchment paper, smooth the surface with the spatula. Cover and place in the refrigerator for 1 h 30 min to let the polenta set.

   Time: PT1H30M

8. Shape and brown the patties

   Remove the tray from the refrigerator. Cut squares about 1 cm thick using a cookie cutter or a knife. Heat the butter in the skillet over medium heat (≈180°C) and brown each side for 2‑3 min until a golden crust forms.

   Time: PT5M

   Temperature: 180°C

9. Serve

   Place the golden patties on a plate, accompanied by a green salad dressed with a lemon vinaigrette.

   Time: PT2M

Nutrition Facts

Calories

498

Protein

18 g

Carbohydrates

46 g

Fat

36 g

Fiber

3 g

Ingredient Substitutions

• Instead of Polenta (cornmeal): instant cornmeal, corn flour
• Instead of Whole milk: semi-skimmed milk, almond milk (lactose‑free version)
• Instead of Yellow onions: shallots
• Instead of Garlic clove: garlic powder
• Instead of Smoked bacon lardons (matchstick): diced bacon
• Instead of Beaufort cheese: Gruyère
• Instead of Comté cheese: Emmental
• Instead of Parmesan: Pecorino
• Instead of Whole eggs: organic chicken eggs
• Instead of Butter: olive oil

Equipment Needed

• Skillet (pan)
• Saucepan
• Whisk (spoon)
• Silicone spatula
• Baking tray
• Parchment paper
• Cookie cutter (optional)
• Egg beating bowl
• Chef's knife
• Cutting board

Critical Steps — Do Not Skip

• Stir the polenta continuously while cooking to avoid lumps.
• Allow the polenta to cool in the refrigerator before cutting.
• Brown the patties over medium heat to achieve a golden crust without burning.

Chef Tips from the Video

• Use a blend of aged cheeses for more depth of flavor.
• Sprinkle a little freshly ground black pepper before browning the patties.
• Serve with a lemon vinaigrette to balance the richness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3‑4 days.

Freezer: Cooked patties can be frozen for up to 2 months; reheat in a skillet or oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the polenta the day before and refrigerate; the patties can be browned just before serving.
• The cheeses can be substituted with other hard cheeses according to taste.