Baked Polenta With Fontina Cheese
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
46
Spice
57
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
4.75 cups
Water4 tsps
Marjoram (dried)2.5 cups
Yellow Cornmeal450 g
Fontina Cheese (grated)1 cup
Whipping CreamDirections:
1
Butter 9x13-inch baking dish
2
Combine 2 1/4 cups water, broth, shallots and marjoram in heavy large Dutch oven; bring to boil
3
Mix 2 1/2 cups cold water and cornmeal in bowl
4
Gradually mix cornmeal mixture into broth mixture
5
Return to boil, stirring constantly
6
Reduce heat to medium and boil gently until polenta is very thick, stirring often, about 10 minutes
7
Season with salt and pepper
8
Immediately spread 2 cups polenta in prepared dish
9
Top with 1 3/4 cups cheese
10
Drizzle with 1/4 cup cream
11
Repeat layering, using 2 cups polenta, 1 3/4 cups cheese and 1/4 cup cream
12
Top with remaining polenta
13
Spread remaining cheese over
14
Cover with foil
15
(Can be made 1 day ahead
16
Cover and chill
17
Bring to room temperature before continuing
18
) Preheat oven to 350°F
19
Bake covered polenta until hot in center, about 1 hour 15 minutes
20
Uncover; continue baking until polenta bubbles at edges and top begins to brown, about 10 minutes
21
Butter 9x13-inch baking dish
22
Combine 2 1/4 cups water, broth, shallots and marjoram in heavy large Dutch oven; bring to boil
23
Mix 2 1/2 cups cold water and cornmeal in bowl
24
Gradually mix cornmeal mixture into broth mixture
25
Return to boil, stirring constantly
26
Reduce heat to medium and boil gently until polenta is very thick, stirring often, about 10 minutes
27
Season with salt and pepper
28
Immediately spread 2 cups polenta in prepared dish
29
Top with 1 3/4 cups cheese
30
Drizzle with 1/4 cup cream
31
Repeat layering, using 2 cups polenta, 1 3/4 cups cheese and 1/4 cup cream
32
Top with remaining polenta
33
Spread remaining cheese over
34
Cover with foil
35
(Can be made 1 day ahead
36
Cover and chill
37
Bring to room temperature before continuing
38
) Preheat oven to 350°F
39
Bake covered polenta until hot in center, about 1 hour 15 minutes
40
Uncover; continue baking until polenta bubbles at edges and top begins to brown, about 10 minutes