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- Active Time 45m
- Total Time 1h 15m
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 ounces cooled, cooked polenta, thinly sliced
- 6 ounces thinly sliced assorted cheeses (such as fontina, Gorgonzola, Taleggio, Asiago)
- 5 tablespoons butter, thinly sliced
- 2 tablespoons grated Parmesan
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.
nutrition information per serving
918 calories; 44g total fat; 118mg cholesterol; 3154mg sodium; 110g carbohydrates; 10g fiber; 26g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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