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
How to Make It
Butter a 3 1/2-cup soufflé dish.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.