Comté is a cooked, pressed cheese made with unpasteurized cow's milk. And, yes, the French eat polenta too; it's a staple of the alpine Savoie region near Italy.Plus: More Appetizer Recipes and Tips

October 2003


Recipe Summary test

25 mins
2 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • Grease a 9-inch square baking dish. Bring the water to a boil in a medium saucepan. Slowly add the cornmeal, whisking constantly, and bring to a boil over moderately high heat. Reduce the heat to low and cook, stirring often with a wooden spoon, until the polenta is very thick, about 15 minutes. Stir in the cheese and butter and season with salt and pepper. Scrape the polenta into the prepared dish and smooth the top, using a rubber spatula. Press a piece of plastic wrap directly on the polenta and chill until firm, at least 2 hours.

  • Cut the polenta into 8 rectangles. Heat the oil in a large nonstick skillet. Add the polenta pieces and fry over moderate heat until golden, about 5 minutes per side. Drain the polenta on paper towels and serve at once.

Make Ahead

The cooked polenta can be refrigerated for up to 2 days before it is fried.

Serve With