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Baked Polenta With Cheese Recipe
|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)|
Serving size: Complete recipe
Calories 3188 Calories from Fat 2105
% Daily Value*
Total Fat 238 g366.2%
Saturated Fat 141 g704.9%
Trans Fat 0 g
Cholesterol 699.2 mg
Sodium 11306.7 mg471.1%
Total Carbohydrates 108 g35.9%
Dietary Fiber 0 g
Sugars 52.4 g
Protein 172 g345%
Vitamin A 124.5% Vitamin C
Calcium 445.7% Iron 122.7%
*Based on a 2000 Calorie diet
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.