The recipe for a delicious North Italian dish: Polenta Concia, baked polenta with butter, gorgonzola and fontina.
Course
Main
Cuisine
Italian
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings4
AuthorManuela Zangara
Ingredients
450gms– 15 oz. polentaI used the instant polenta
1.8lt – 7.5 cups water
300gms– 10.5 oz. gorgonzolacut in pieces
150gms– 5.25 oz. fontina or fontal cheesesliced
60gms– 2 oz. buttersliced
30gms– 1 oz. buttermelted
70gms– 2.5 oz. Parmigiano Reggianothinly grated
1.5tbspextra virgin olive oil to cook the polenta
Salt to taste
Instructions
Cook the polenta as per the instructions on the package. I boiled the water with extra virgin olive oil and salt and added the polenta to it. It was ready in 3 minutes. Put the 60 gms – 2 oz. of butter in it and stir until melted.
Grease an oven proof dish (or 4 individual dishes) and, when the polenta is cooked, put half of it at the bottom of the dish. Spread well. Add half the Gorgonzola, half the Fontina and half the Parmigiano Reggiano. Cover with the remaining polenta and top with the rest of the cheese and the melted butter.
Bake it in a pre-heated oven at 180°C – 355°F for 15 to 20 minutes.