Monsieur Lapin's Polenta Savoyarde (La Polenta Savo

Name: Monsieur Lapin's Polenta Savoyarde (La Polenta Savoyarde de Monsieur Lapin)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups whole milk; 1 teaspoon fine sea salt; Freshly grated nutmeg to taste; 1 cup instant polenta; 1/2 cup heavy cream; 1 cup freshly grated Swiss Gruyere cheese; About 2 cups Tomato Sauce (see recipe below), warmed; Tomato Sauce; 4 tablespoons extra-virgin olive oil; 1 small onion, peeled and slided; 2 plump, fresh cloves garlic, peeled and minced; Sea salt to taste; Two 28-ounce cans peeled tomatoes in their juice; 1 bouquet garni: several sprigs of fresh parsley, several bay leaves, and several celery leaves, tied in a bundle with cotton string

Servings: persons

3 cups whole milk
1 teaspoon fine sea salt
Freshly grated nutmeg to taste
1 cup instant polenta
1/2 cup heavy cream
1 cup freshly grated Swiss Gruyere cheese
About 2 cups Tomato Sauce (see recipe below), warmed
Tomato Sauce
4 tablespoons extra-virgin olive oil
1 small onion, peeled and slided
2 plump, fresh cloves garlic, peeled and minced
Sea salt to taste
Two 28-ounce cans peeled tomatoes in their juice
1 bouquet garni: several sprigs of fresh parsley, several bay leaves, and several celery leaves, tied in a bundle with cotton string

1
Preheat the broiler.
2
Set the oven rack about 3 inches from the heat In a large, heavy saucepan, bring the milk, sea salt, and nutmeg to a boil over high heat.
3
(Watch it carefully, because milk will boil over quickly.)
4
Add the polenta in a steady stream; stirring constantly with a wooden spoon, cook until it is thickened and leaves the side of the pan as it is stirred, about 2 minutes.
5
Remove the pan from the heat.
6
Stir in the cream and half of the cheese, stirring to blend thoroughly.
7
Pour into a 1-quart gratin dish, evening out the top with a spatula.
8
Sprinkle with the remaining cheese.
9
Place the gratin dish on the oven rack and broil until the cheese is golden and bubbling, 1 to 2 minutes.
10
Serve, with warm tomato sauce alongside.
11
In a large skillet, heat the oil, onions, garlic, and salt over moderate heat.
12
Cook just until the onions are soft and translucent, 3 to 4 minutes.
13
Place a food mill over the skillet and puree the tomatoes directly into the pan.
14
Add the bouquet garni and stir to blend.
15
Simmer, uncovered, until the sauce is thickened, about 15 minutes.
16
Taste for seasoning.
17
Remove and discard the bouquet garni.
18
The sauce may be served immediately, stored in the refrigerator for up to 2 days, or frozen for up to 3 months.
19
About 3 cups

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups whole milk, 1 teaspoon fine sea salt, Freshly grated nutmeg to taste, 1 cup instant polenta, and more.

Yes, Monsieur Lapin's Polenta Savoyarde (La Polenta Savoyarde de Monsieur Lapin) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Monsieur Lapin's Polenta Savoyarde (La Polenta Savoyarde de Monsieur Lapin)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions