Baked Polenta With Cheese
|Milk||4 Cup (64 tbs)|
|Water||4 Cup (64 tbs)|
|Polenta||3 Cup (48 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Shredded fontina cheese||8 Ounce (2 Cups)|
|Gorgonzola cheese||4 Ounce, chilled and cut into small pieces|
|Freshly grated parmesan cheese||5 Ounce (1 Cup)|
In a 4- to 6-quart pan, bring milk, water, and salt to a boil over high heat (watch carefully and adjust heat as needed to keep mixture from boiling over).
Gently pour polenta in a thin stream into boiling liquid.
Cook, stirring with a long-handled wooden spoon, until thickened (about 5 minutes).
Reduce heat to low and continue to cook, stirring, until polenta pulls away from sides of pan (about 20 more minutes).
Immediately pour polenta into a well-greased 10- by 15-inch baking pan; quickly spread out in an even layer with a moistened rubber spatula.
Let polenta cool until firm enough to cut (about 20 minutes).
Coat a 7- by 11-inch baking dish with some of the butter.
Cut polenta lengthwise down center, then slice crosswise into 1-inch-wide strips.
Layer a third of the strips in bottom of baking dish, arranging in an even layer.
Sprinkle with half each of the fontina and Gorgonzola cheeses.
Dot with 1 tablespoon of the butter, then sprinkle with a third of the Parmesan cheese.
Repeat layers once; then top evenly with remaining polenta strips, dot with remaining butter, and sprinkle with remaining Parmesan.
Bake, uncovered, in a 350° oven until top is flecked with brown and cheeses are bubbly (about 30 minutes).
Cut into rectangles and serve with a wide spatula.