Three-cheese polenta gratin alla Genovese
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| Columbus Day Food |
Columbus Day Food Ingredients
- 8 cups water
- 1/4 cup extra-virgin olive oil
- 2 cups whole milk
- 2 cups quick-cooking polenta or fine cornmeal
- Salt and pepper to taste
- 3 tablespoons softened butter
- 2 cups fresh ricotta
- 1 cup fresh mozzarella, cut into small dice
- 1 cup grated fontina cheese
- 1/2 cup grated Parmesan
- 8x12-inch ovenproof baked casserole or 10-inch oval gratin baking dish
DIRECTIONS
- 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 temperature and cook while stirring until polenta is broad as porridge, about 5 to 7 minutes.
- Remove from heat and whisk in ricotta equally through polenta then fold in mozzarella and fontina, cheeses will begin to melt. Flavor with salt and pepper.
- Butter an 8x12-inch casserole or gratin dish equally. Pour boiling polenta into casserole and extend evenly with a spatula. Sprinkle grated Parmesan cheese evenly transversely top of polenta. Put in oven on broiler set on center rack and bake for 3 to 5 minutes, or until peak of polenta is golden brown. Take away from oven, set to the side for 5 to 7 minutes and then serve up. Letting polenta respite will let cheese to melt evenly in casserole, which also needs to chill down because of it being so hot.
ShesDaily.com
Disclosure: the above publication is for entertainment purposes only. Recipe and Image adapted by altuisdirectory.com
