Active Time
Total Time
12 MIN
Serves : 4

How to Make It

Step 1    

Butter a 3 1/2-cup soufflé dish.

Step 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.

Step 3    

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

Step 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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