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Vegetarian, South and mountains

Beaufort polenta cakes with green salad

Beaufort polenta cakes are slices of cooked polenta pan fried then broiled with melted beaufort cheese, served with a green salad and cherry tomatoes. This easy recipe for 4 takes 40 minutes and costs about €2.40 per serving. The key to success is letting the polenta cool completely before cutting and pan frying it.

Tonight I'm serving you golden polenta cakes, covered in melted beaufort, with a nice crunchy salad.

Beaufort polenta cakes with green salad
Total time
40 min
Difficulty
Easy
Cost per person
€2.40
Calories per person
470 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Cooked polenta sets into a firm block you can slice into cakes, then pan fry until golden before topping them with melted beaufort under the broiler. The contrast between the crisp top, the soft center and the melted cheese is what makes this dish work. The green salad and cherry tomatoes bring the freshness that balances the cheese.

This dish works well on a weeknight because it needs few ingredients and simple steps, but it also holds up on a Sunday with friends over, melted beaufort always impresses. Mon Chou suggests it in fall, winter or spring, when this mountain cheese really belongs on the plate.

The ingredients

4 people

Pantry

  • Instant polentaoften in the pantry 250 g
  • Olive oiloften in the pantry 3 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Beaufort cheese 200 g
  • Butter 30 g

Fruits and vegetables

  • Green salad 1
  • Cherry tomatoes 150 g

Allergens Lactose

The step by step recipe

  1. Cook the polenta in 1 liter of salted water, stirring, then stir in the butter and half the grated beaufort off the heat. 8 min

    Pour the polenta into the simmering water in a thin stream while whisking, that way you avoid lumps from the start.

  2. Spread the polenta about 1.5 cm thick in an oiled dish and let it set in the fridge. 20 min

    A dish the size of a sheet of paper gives you the perfect thickness, neither too thin nor too heavy.

  3. Cut out cakes with a cutter or a knife and brown them in a pan with a drizzle of olive oil. 8 min

    Flip them only once, when they release easily from the pan on their own.

  4. Place the cakes on a baking sheet, cover them with slices of beaufort and run them under the oven broiler. 5 min

    Beaufort melts better in thin slices than in cubes, it coats the whole cake evenly.

  5. Make the salad with the cherry tomatoes cut in half, the olive oil, vinegar, salt and pepper, and serve with the warm cakes.

    Dress the salad at the last moment so it keeps all its crunch.

Our tips to get it right

  • Grate the beaufort you cook into the polenta, but keep thin slices for the topping, they melt better and coat the whole surface.
  • If the polenta sticks a bit to the dish when unmolding, run a knife blade along the edges before flipping it out, it will release in one piece.
  • Make the polenta the day before and keep it chilled in its covered dish, then all you need to do the next evening is cut and pan fry it.

The variations

  • Swap the beaufort for comté or Gruyère if you don't have any on hand, the flavor will be milder but the melt stays the same.
  • This dish is already vegetarian, for a version with more vegetables add sautéed mushrooms or grilled peppers to the cakes before broiling.
  • To save time, buy pre cooked polenta in a tube from the store, you skip the cooking and cooling steps entirely.

What to serve it with

  • A glass of white wine
  • Grilled country bread
  • A vegetable soup starter

Storage

Cooked cakes keep for 2 days in the fridge in a sealed container. You can also freeze the raw polenta, before broiling, for up to 1 month. Reheat the cakes in the oven or a pan so they stay crisp.

Questions about this dish

Can I use regular polenta instead of instant polenta?

Yes, but it needs a longer cooking time and more stirring so it doesn't stick. The final result is the same once the polenta has cooled and been cut.

Why does my polenta crumble when I cut it?

It hasn't cooled or set long enough in the fridge. Let it rest for at least 20 minutes, longer if possible, before cutting it into cakes.

Can I make these ahead for a dinner with friends?

Yes, cook the polenta and cut the cakes the day before, then pan fry and broil them right before serving. This leaves you more time with your guests on the day.

What cheese works if I don't like beaufort?

Comté or Gruyère work well and melt the same way. Avoid very strong cheeses that would overpower the mild taste of the polenta.

How long does it take to make beaufort polenta cakes with a green salad?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in beaufort polenta cakes with a green salad?

About 470 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does beaufort polenta cakes with a green salad cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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