Layered Polenta

  • Total Time:
  • Servings: 4

Related Video

More Videos
How to Make No-Knead Bread

Ingredients

  • 1 quart water
  • 1 cup polenta
  • 2 tablespoons unsalted butter, plus more for buttering
  • 1/2 cup (1 1/2 ounces) freshly grated Parmigiano-Reggiano cheese
  • Salt and freshly ground pepper
  • Shredded Fontina or Gruyère cheese
  • Chopped parsley

How to make this recipe

  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.
Contributed By Published September 2013





486319 recipes/layered-polenta 2013-12-06 Marcia Kiesel fall|winter|thanksgiving|beans-grains-and-legumes|side-dishes|4|basic-easy|fast|vegetarian|web-exclusive|weeknight-dinner september-2013,marcia kiesel,layered polenta,polenta wedges,polenta with cheese,vegetarian side dish recipes,layered-polenta 486319
Close