Recipe by MarraMamba
The Scotto family gives this wonderful but easy polenta dish.
Top Review by Recipe Reader
This seems like the same taste and texture of grits. It's a very loose mixture - not one to serve with a marinara sauce or to fry the next day, as it is too wet. As long as you know what to expect, it's good.
- 8 cups water
- 1⁄4 cup extra virgin olive oil
- 2 cups whole milk
- 2 cups quick-cooking polenta or 2 cups fine cornmeal
- salt and pepper
- 3 tablespoons softened butter
- 2 cups fresh ricotta
- 1 cup fresh mozzarella cheese, cut into small dice
- 1 cup grated Fontina cheese
- 1⁄2 cup grated parmesan cheese
Directions See How It's Made
- Preheat oven on broil setting.
- Bring water, olive oil, and milk to a boil in 4-quart sauce pan. Add polenta in a thin stream, stirring constantly with a whisk. Lower heat and cook while stirring until polenta is thick as porridge, about 5 to 7 minutes.
- Remove from heat and whisk in ricotta evenly through polenta then fold in mozzarella and fontina; cheeses will begin to melt. Season with salt and pepper.
- Butter an 8x12-inch casserole or gratin dish evenly. Pour hot polenta into casserole and spread evenly with a spatula. Sprinkle grated Parmesan cheese evenly across top of polenta. Place in oven on broiler setting on middle rack and bake for 3 to 5 minutes, or until top of polenta is golden brown. Remove from oven, set aside for 5 to 7 minutes and then serve. Letting polenta rest will allow cheese to melt evenly inside casserole, which also needs to cool down because of it being so hot.