Ingredients
The following ingredients have 4 Servings
- 450 gms – 15 oz. polenta (I used the instant polenta)
- 1.8 lt – 7.5 cups water
- 300 gms – 10.5 oz. gorgonzola (cut in pieces)
- 150 gms – 5.25 oz. fontina or fontal cheese (sliced)
- 60 gms – 2 oz. butter (sliced)
- 30 gms – 1 oz. butter (melted)
- 70 gms – 2.5 oz. Parmigiano Reggiano (thinly grated)
- 1.5 tbsp extra virgin olive oil to cook the polenta
- Salt to taste
Instruction
- Cook the polenta as per the instructions on the package. I boiled the water with extra virgin olive oil and salt and added the polenta to it. It was ready in 3 minutes. Put the 60 gms – 2 oz. of butter in it and stir until melted.
- Grease an oven proof dish (or 4 individual dishes) and, when the polenta is cooked, put half of it at the bottom of the dish. Spread well. Add half the Gorgonzola, half the Fontina and half the Parmigiano Reggiano. Cover with the remaining polenta and top with the rest of the cheese and the melted butter.
- Bake it in a pre-heated oven at 180°C – 355°F for 15 to 20 minutes.
- Serve warm!
