Ingredients Jump to Instructions ↓

  1. 1 1/2 shredded fontina or mozzarella cheese (6 ounces)

  2. 1/3 cup grated Parmesan or Romano cheese

  3. 2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed

  4. 2 3/4 cups water

  5. 1 cup yellow cornmeal

  6. 1 cup cold water

  7. 1/2 teaspoon salt

  8. 1 recipe Tomato-Basil Sauce

  9. Fresh basil leaves

Instructions Jump to Ingredients ↑

  1. Method :

  2. Grease a 2-quart square baking dish; set aside. In a medium bowl stir together fontina cheese, Parmesan cheese, and the snipped or dried basil. Set aside. For polenta, in a medium saucepan bring the 2 3/4 cups water to boiling.

  3. Meanwhile, in a medium bowl stir together cornmeal, the 1 cup cold water, and the salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to very low. Cook for 10 to 15 minutes or until mixture is very thick, stirring occasionally.

  4. Immediately transfer one-third of the hot mixture to prepared baking dish. Sprinkle with half of the cheese mixture. Repeat layers, ending with the hot mixture. Cool for 1 hour. Cover with foil and chill 3 to 24 hours or until firm.

  5. Preheat oven to 350°F. Uncover polenta; bake about 40 minutes or until lightly browned and heated through. Let stand for 10 minutes before serving.

  6. Serve with Tomato-Basil Sauce. If desired, garnish with basil leaves.


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