Polenta Grassa Recipe
Yield: 20 servingsRecipe by luhu.jp
Ingredients:
9 cup: Water,
1/4 cup: Unsalted butter,
1 tbsp: Salt,
2 lbs: Fontina cheese,
1 lbs: Polenta,
Directions:
COMBINE WATER AND SALT IN A SAUCEPOT, OVER A HIGH FLAME BRING TO THE
BOIL AND SLOWLY STIR IN POLENTA HEAT AND STIR FOR 20-30 MINUTES,
UNTIL MIXTURE PULLS AWAY FROM SIDES OF POT POUR HALF OF THE POLENTA
INTO A BUTTERED BAKING DISH ARRANGE A SINGLE LAYER OF SLICED FONTINA
ON TOP DOT WITH BUTTER POUR THE REMAINING POLENTA ON TOP OF CHEESE
LAYER COVER WITH REMAINING SLICED CHEESE DOT WITH BUTTER BAKE @ 350
DEGREES FOR 30 MINUTES REMOVE FROM OVEN SERVE HOT
Submitted By DAN KLEPACH On 08-20-95
Source from luhu.jp
BOIL AND SLOWLY STIR IN POLENTA HEAT AND STIR FOR 20-30 MINUTES,
UNTIL MIXTURE PULLS AWAY FROM SIDES OF POT POUR HALF OF THE POLENTA
INTO A BUTTERED BAKING DISH ARRANGE A SINGLE LAYER OF SLICED FONTINA
ON TOP DOT WITH BUTTER POUR THE REMAINING POLENTA ON TOP OF CHEESE
LAYER COVER WITH REMAINING SLICED CHEESE DOT WITH BUTTER BAKE @ 350
DEGREES FOR 30 MINUTES REMOVE FROM OVEN SERVE HOT
Submitted By DAN KLEPACH On 08-20-95
Source from luhu.jp
Tags
Italian