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Layered Polenta

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  1. 1 quart water
  2. 1 cup polenta
  3. 2 tablespoons unsalted butter, plus more for buttering
  4. 1/2 cup (1 1/2 ounces) freshly grated Parmigiano-Reggiano cheese
  5. Salt and freshly ground pepper
  6. Shredded Fontina or Gruyère cheese
  7. Chopped parsley
  1. Butter a 3 1/2-cup soufflé dish.
  2. Bring the water to a boil in a large saucepan. Slowly whisk in the polenta. Cover and cook over low heat, whisking often, until thickened, about 10 minutes.
  3. Stir in the butter and Parmigiano-Reggiano cheese, season with salt and pepper.
  4. Pour 1/3 of the hot polenta into the dish. Scatter half of the shredded Fontina or Gruyère cheese over, then pour in another 1/3 of the hot polenta and top with remaining cheese. Pour over remaining hot polenta and let stand a few mintutes, until the cheese is melted. Top with parsley, cut into wedges and serve right away.
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