METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Polenta
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Polenta-2021.jpg
PT15M
PT15M
PT1H30M
In a thick-bottomed pot, bring water, milk, salt, bay leaf and oil to a boil. Remove bay leaf.Add cornmeal in a fine stream, whisking constantly. Add cheese.Cook over very low heat for 10 to 15 minutes, stirring constantly in a figure-8 pattern with a wooden spoon and scraping the bottom. Polenta is cooked when it draws away from the sides of the pot.Spread polenta in a buttered dish. When polenta is no longer hot but just warm, cover with plastic wrap and refrigerate for at least one hour or until cold and firm.Cut with a knife or pastry cutter.
4
Metro
0
0
0
0
1 cup (250 mL) water
1 cup (250 mL) milk
1 pinch of salt
1 bay leaf
1 Tbsp. (15 mL) olive oil
2/3 cup (170 mL) cornmeal
1 cup (250 mL) grated gruyère cheese
Polenta
-
![]()
Gluten-free
4
servings
0:15
Preparation
0:15
COOKING
1:30
TOTAL TIME
Ingredients
-
1 cup
(250 mL)water
-
1 cup
(250 mL)milk
-
1
pinch of salt
-
1
bay leaf
-
1 Tbsp.
(15 mL)olive oil
-
2/3 cup
(170 mL)cornmeal
-
1 cup
(250 mL)grated gruyère cheese
Preparation
In a thick-bottomed pot, bring water, milk, salt, bay leaf and oil to a boil. Remove bay leaf.
Add cornmeal in a fine stream, whisking constantly. Add cheese.
Cook over very low heat for 10 to 15 minutes, stirring constantly in a figure-8 pattern with a wooden spoon and scraping the bottom. Polenta is cooked when it draws away from the sides of the pot.
Spread polenta in a buttered dish. When polenta is no longer hot but just warm, cover with plastic wrap and refrigerate for at least one hour or until cold and firm.
Cut with a knife or pastry cutter.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
