One of the most vivid memories of my childhood is grandma Irene’s polenta. She made such a huge amount of it that there was almost always leftovers and it was reused in various ways. One of the ones I make most often now is the convenient baked polenta with cheeses: delicious, very easy to prepare, super quick.
Baked Polenta and cheese
- Preparation time: 40 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 100 g of instant polenta
- ½ l of water
- 200 g of taleggio cheese
- 100 g of sweet gorgonzola
- Salt and pepper to taste
- Butter and parmesan cheese to taste
- Instructions
- Cook the polenta, pouring the flour into boiling water, stirring with a whisk to avoid lumps. As soon as it is ready, season it with a little butter and parmesan and leave it to rest in a fairly thick container. Let it cool.
- Preheat the oven to 400°F.
- Cut the fontina and gorgonzola into cubes.
- Butter a baking dish, make a layer with polenta strips of the same thickness, put the cheese cubes on top and then cover with more polenta. Add flakes of butter and plenty of parmesan.
- Bake in a hot oven for at least thirty minutes. Put the grill on in the last few minutes to form a crispy crust.
Tips to ensure the success of the dish:
- I make this recipe almost exclusively with leftover polenta. It is a recycling recipe. If I have to prepare it for convenience I use instant polenta
- You can also use other cheeses to taste
