Gallery

Recipe Summary test

total:
12 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Butter a 3 1/2-cup soufflé dish.

    Advertisement
  • 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.

  • Stir in the butter and Parmigiano-Reggiano cheese, season with salt and pepper.

  • 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.

Advertisement