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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From Sara Moulton's cookbook. I love the cheeses in this recipe! Ingredients:
1 cup yellow cornmeal (not instant) or 1 cup coarse polenta |
3 tablespoons butter, thinly sliced |
1 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
2 ounces provolone cheese, grated |
2 ounces parmesan cheese, finely grated |
Directions:
1. Preheat oven to 350ºF.
2. Combine 4 cups of water, cornmeal, butter, salt and pepper in a 1 1/2 quart baking dish.
3. Bake uncovered, on the top shelf of the oven for 40 minute.
4. Remove the polenta from the oven, give it a stir, and bake for another 10 minute.
5. Remove it from the oven again and this time stir in the provolone and salt and pepper to taste.
6. Let it stand for 5 min before serving.
7. Serve topped with the Parmesan cheese.
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