THREE-CHEESE POLENTA GRATIN ALLA GENOVESE

Three-Cheese Polenta Gratin Alla Genovese image

Provided by MarraMamba

Categories Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

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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

Steps:

Preheat oven on broil setting.
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.
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.
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.

Nutrition Facts : Calories 631.1, Fat 41.7, SaturatedFat 20.8, Cholesterol 108.2, Sodium 551.5, Carbohydrate 38.5, Fiber 3, Sugar 5.3, Protein 27.2