Layered Polenta

  • Total Time:
  • Servings: 4

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  • 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

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