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Baked Polenta

Source: The Italian Gourmet
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Active Time:  45 Minutes
Total Time:  1 Hour 15 Minutes
  Serves 4
This is a typical Italian winter mountain food, marrying the polenta with butter and the magnificent cheeses produced from summer mountain pasturing. The following recipe is suggested only as an example, for the composition of the dish depends on the taste of the person making it.
12 oz cooled, cooked polenta, thinly sliced
6 oz thinly sliced assorted cheeses (such as Fontina, Gorgonzola, Taleggio, Asiago)  
5 tablespoons butter, thinly sliced
2 tablespoons grated parmesan cheese
Baked Polenta Recipe at
Lightly butter the bottom and sides of a large baking dish or 4 small earthenware or glass dishes and preheat the oven to 400 degrees F.

Arrange a layer of the polenta slices on the bottom. Arrange half the cheese slices and a few slivers of butter on top. Add another layer of polenta and top with the remaining sliced cheese. Add a final layer of polenta, more butter slivers and sprinkle the Parmesan over the top. Bake in the oven for 30 minutes, until a golden crust forms. Serve immediately.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 918
Fat. Total: 44g
Fiber: 10g
Carbohydrates, Total: 110g
Sodium: 3154mg
% Cal. from Fat: 43%
Cholesterol: 118mg
Protein: 26g
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