This creamy polenta with three-cheese fonduta, also called Toc’ in braide, is a luxuriously rich mixture of thick, sweet polenta, and three cheeses: whole-milk ricotta, crumbly Gorgonzola, and nutty Parmigiano-Reggiano. Thyme-infused brown butter adds a woodsy, nutty bite to this indulgent side.
Photo by Greg DuPree / Prop Styling by Claire Spollen / Food Styling by Chelsea Zimmer
Recipe Summary test
1 hr 10 mins
1 hr 35 mins
The Parmigiano-Reggiano broth can be made up to 3 hours in advance; leave the cheesecloth bundle in the broth to steep while it’s resting. The brown butter can be made up to 3 hours in advance and held in a warm area.