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  Recipe Home » Breads » Baked Polenta With Fontina Cheese
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  Baked Polenta With Fontina Cheese
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 231
Ingredients:
4 3/4 cup Water
2 14 1/2 oz. cans chicken
Broth
5 Shallots, minced
4 tsp Dried marjoram
2 1/2 cup Yellow cornmeal
1 lb Fontina cheese
1/2 cup Whipping cream
Instructions:
Butter 9x13" baking dish. Combine 2 1/4 cups water, broth, shallots
and marjoram in heavy large Dutch oven; bring to boil. Mix 2 1/2 cups
cold water and cornmeal in bowl. Gradually mix cornmeal mixture into
broth mixture. Return to boil, stirring constantly. Reduce heat to
medium and boil gently until polenta is very thick, stirring often,
about 10 minutes. Season with salt and pepper. Immediately spread 2
cups polenta in prepared dish. Top with 1 3/4 cups cheese. Drizzle
with 1/4 cup cream. Repeat layering, using 2 cups polenta, 1 3/4 cups
cheese, and 1/4 cup cream. Top with remaining polenta. Spread
remaining cheese over. Cover with foil. (Can be made 1 day ahead.
Cover and chill. Bring to room temperature before continuing.)
Preheat oven to 350F. Bake covered polenta until hot in center, about
1 hour 15 minutes. Uncover; continue baking until polenta bubbles at
edges and top begins to brown, about 10 minutes.
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