Prep 15 mins
Cook 15 mins
The Scotto family gives this wonderful but easy polenta dish.
- 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
- 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.
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.
OMG! This was soooo good. I fed 3 boys this with their dinner and told them they were eating grits (we are southerners); after all the raves I told them that they were really eating polenta. We also had it for breakfast the next day with a splash of hot sauce. This really is wonderful!