질문하기
Creamy polenta layered with fontina and butter from Valle d'Aosta. This vegetarian mediterranean mountain dish is a rich, comforting family meal that warms from the inside out.
In a large, heavy saucepan over medium heat, bring water and milk to a gentle simmer. Stir in kosher salt.
Slowly sprinkle cornmeal into the simmering liquid, stirring constantly to avoid lumps. Reduce heat to low and cook, stirring frequently, for 30–35 minutes until thick and creamy.
When the polenta is smooth and begins to pull away from the sides, add half of the butter and stir vigorously until fully incorporated.
Remove saucepan from the heat. Layer half the polenta into a buttered baking dish and scatter half the fontina cheese. Repeat with remaining polenta and fontina.
Dot the top with remaining butter and bake at 400°F for 10–12 minutes, until the cheese bubbles and the edges lightly brown. Finish with freshly ground black pepper before serving.
