300 g/11 oz coarse polenta flour 80 g/3 oz butter, plus extra for greasing
300 g/11 oz fontina cheese, thinly sliced 80 g/3 oz Parmesan cheese, freshly grated salt and pepper


1.Prepare a fairly stiff po1enta (see page 367). Pour it on to a work surface or tray and leave to cool and set, then cut into slices. Preheat the oven to 180°C/350°F/ Gas Mark 4 and grease an ovenproof dish with butter.
2.Arrange a layer of polenta in the prepared dish, place the slices of fontina on top, sprinkle with the Parmesan and dot with the butter.
3.Continue making alternate layers, ending with a layer of polenta dotted with the butter. Season with pepper and bake for about 20 minutes.

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