Three-cheese Polenta Gratin Alla Genovese

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat oven on broil setting.
• 2 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.
• 3 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.
• 4 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.