Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Polenta aux trois fromages, lardons et oignons
Une polenta crémeuse aux trois fromages (Beaufort, Comté, Parmesan) agrémentée de lardons fumés et d'oignons caramélisés, cuite, refroidie puis découpée en palets dorés à la poêle. Servie avec une salade verte, cette recette réconfortante est idéale pour un repas principal savoureux et sans gluten.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Remuer continuellement la polenta lors de la cuisson pour éviter les grumeaux.
- • Laisser la polenta refroidir au réfrigérateur avant de la découper.
- • Faire dorer les palets à feu moyen pour obtenir une croûte dorée sans brûler.
Safety Warnings
- • Faire attention aux éclaboussures de lait chaud.
- • Utiliser des maniques pour manipuler la poêle chaude.
- • Ne pas laisser la polenta sans surveillance pour éviter qu'elle ne déborde.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Fish Ceviche with New Potatoes
A fresh and original ceviche combining white cod and lightly nutty new potatoes, brightened with lime, cilantro and a hint of cayenne pepper. Ideal for summer, this dish is quick to prepare and is best enjoyed chilled.
Thousand-Hole Crepes
Light and airy crepes with many small holes, cooked on one side only. Easy to prepare, they are enjoyed with a drizzle of honey and mint tea.
Juicy butter steak with ultra crispy fries
Learn how to prepare a perfectly tender steak, basted with butter, accompanied by ultra crispy homemade fries thanks to a double fry. This detailed recipe guides you step by step, from cutting the potatoes to the final seasoning, for a result worthy of a French bistro.
Assorted Mini Breads (hamburger, hot‑dog, bagel, mini‑pizza, croissant)
Learn how to make a single dough that transforms into a dozen different mini breads: hamburger buns, hot‑dog rolls, bagels, mini‑pizzas and croissants. The recipe uses 1 kg of flour and, after a one‑hour rest, you can shape and bake each format in only 15‑20 min. Ideal for appetizers, buffets or parties.
Tartinade de chorizo
Une tartinade onctueuse et épicée à base de chorizo doux, fromage frais, coulis de tomates et basilic. Idéale en apéritif sur du pain grillé, des crackers ou des crudités.
Homemade Sweet Potato Pasta
Fresh homemade pasta made with sweet potato purée and semi‑whole wheat flour, boiled then pan‑fried for a tender interior and a slightly crisp crust, served with seasonal vegetables sautéed in olive oil and seasoned with aromatic herbs.