Three-Cheese Polenta Gratin Alla Genovese |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The Scotto family gives this wonderful but easy polenta dish. Ingredients:
8 cups water |
1/4 cup extra virgin olive oil |
2 cups whole milk |
2 cups quick-cooking polenta or 2 cups fine cornmeal |
salt and pepper |
3 tablespoons softened butter |
2 cups fresh ricotta |
1 cup fresh mozzarella cheese, cut into small dice |
1 cup grated fontina cheese |
1/2 cup grated parmesan cheese |
Directions:
1. Preheat oven on broil setting.
2. Bring water, olive oil, and milk to a boil in 4-quart sauce pan. Add polenta in a thin stream, stirring constantly with a whisk. Lower heat and cook while stirring until polenta is thick as porridge, about 5 to 7 minutes.
3. Remove from heat and whisk in ricotta evenly through polenta then fold in mozzarella and fontina; cheeses will begin to melt. Season with salt and pepper.
4. Butter an 8x12-inch casserole or gratin dish evenly. Pour hot polenta into casserole and spread evenly with a spatula. Sprinkle grated Parmesan cheese evenly across top of polenta. Place in oven on broiler setting on middle rack and bake for 3 to 5 minutes, or until top of polenta is golden brown. Remove from oven, set aside for 5 to 7 minutes and then serve. Letting polenta rest will allow cheese to melt evenly inside casserole, which also needs to cool down because of it being so hot.
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